Exploring the nutritional and sensory potential of karonda fruit: Physicochemical properties, jam production, and quality evaluation.

Food Sci Nutr · 2023 · PMC10630836 · PMID 37970398

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a decreasing trendno p-value reported

( 2015 ), which also discovered a decreasing trend in the ascorbic acid content of fruits and vegetables during storage, attributed to oxidation.

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