Optimized Continuous Thermosonication for Sustainable Pasteurization of Orange and Dried Black Lime Juices: Techno-Functional, Physicochemical, and Microbial Assessment.

Food Sci Nutr · 2025 · PMC12597978 · PMID 41221095

Europe PMC DOI

hedged sentence

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closest p · 1.0× alpha

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boldest claim

The sentences

slightly significantp < 0.05actually significant

The optimization results in Table 2 showed that CTS maintained the color parameters ( L *, a *, b *, and ΔE) better than TP, with a slightly significant difference ( p < 0.05) from fresh juice.

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