Ultrasound treatment improves the quality and nutritional stability of tender coconut water during storage: Mechanistic insights into enzymatic inhibition.

Food Chem X · 2025 · PMC12281008 · PMID 40698367

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an increasing trendno p-value reported

1 (A), the pH of both UG and CG was around 5.8, with CG showing an increasing trend.

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