Thermosonication-assisted fortification of kiwi juice with bee bread: enhancing nutritional and functional properties through ANFIS-RSM optimization.

Front Nutr · 2025 · PMC12358360 · PMID 40832636

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an increasing trendno p-value reported

Although not statistically significant for phenolic compounds of catechin hydrate, rutin, and quercetin, they showed an increasing trend with pasteurization.

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highly significantno p-value reported

The findings in Table 3 show that the effects on FRAP, total chlorophyll, total phenolics and ascorbic acid were highly significant.

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