Effect of storage on physicochemical attributes of ice cream enriched with microencapsulated anthocyanins from black carrot.

Food Sci Nutr · 2023 · PMC10345707 · PMID 37457183

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a decreasing trendno p-value reported

They confirmed a decreasing trend in pH (6.26–6.09) due to the presence of ascorbic acid in strawberries. 3.2.

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