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Table S1. Effects of US and HHP on total carotenoids, b-carotene and lycopene in carrot juice (n = 3).

Table S2. Effects of US and HHP on ascorbic acid, total phenol, total flavonoids and tannins in carrot juice (n = 3).

Table S3. Effect of US and HHP on °Brix, pH, acidity and color attributes in carrot juice (n = 3).

Table S4. Pearson correlation coefficients between quality attributes of carrot juice after WB, US and HHP treatments.

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