Sensory attributes, chemical and microbiological properties of cigars aged with different media.

Front Bioeng Biotechnol · 2023 · PMC10628719 · PMID 37941725

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a decreasing trendno p-value reported

The content of citric acid showed a decreasing trend as aging with coffee or cocoa formula as aging proceeded, which finally reached 4,224.25 and 4,021.03 μg g −1 , respectively.

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