Physicochemical Properties and Sensory Evaluation of Low-Sugar Collagen Jelly Using Fruit and Vegetable Powder.

Foods · 2025 · PMC12523301 · PMID 41097574

Europe PMC DOI

hedged sentence

—

closest p

—

boldest claim

The sentences

an increasing trendno p-value reported

As the proportion of fruit and vegetable powder increased, the moisture content decreased, while the crude protein, crude fat, and ash contents exhibited an increasing trend.

also in 63,971 other papers

Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.