Advancing sustainable food preservation: Ultrasound and thermosonication as novel approaches to enhance nutritional and bioactive properties of broccoli juice.

Food Chem X · 2025 · PMC11995051 · PMID 40231120

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highly significantp < 0.05actually significant

For the broccoli samples, the ANOVA for the total chlorophyll and the ascorbic acid showed that the model was highly significant (p < 0.05) with a high coefficient of determination (R2) ( Table 4 ).

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