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In recent years, the ultrasonic field has gained the attention of several authors in the area of employing it to process and interact with fruit juices as a viable alternative to the use of conventional processing technologies. The ultrasound technique main advantage, as a non-thermal treatment, is its ability to maintain juice quality whist enhancing the juice homogenization level. The aim of this study was to subject the sea buckthorn juice to ultrasonic field treatment in order to improve the its pulp stability...