The changes in ascorbic acid-(AA) content, hydroxymethylfurfural-(HMF) total color difference-(∆E*) and browning index-(BI) of optimally thermosonicated (59°C-455 J/g) cloudy strawberry nectar during storage (3 months at 4°C) were evaluated. Also, the data obtained modelled. initial AA content (104.86 mg/L) decreased ~99% after storage, while HMF level increased from 20.46 to 494.44 µg/L. signi...