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Figure S1. Scheme of the experimental design of the pretreatments applied in the manufacture process and the processing treatments applied of a nectarine purée, following by a refrigerated storage.

Table S1. Microbiological changes (log CFU g−1) of nectarine purées manufactured at different conditions after 1 day and 30 days of refrigerated storage.

Table S2. Instrumental color parameters of nectarine purées manufactured at different conditions after 1 day and 30 days of refrigerated storage.

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