Sweetening with Agavins: Its Impact on Sensory Acceptability, Physicochemical Properties, Phenolic Composition and Nutraceutical Potential of Oak Iced Tea.

Foods · 2025 · PMC11898482 · PMID 40077536

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did not reach statistical significanceno p-value reported

In both species, a negative correlation between pH and titratable acidity was observed, though this correlation did not reach statistical significance when analyzed separately.

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