Extension of the Shelf Life of Sliced Sponge Cake Through a Combination of Modified Atmosphere and Active Packaging with Hydroxytyrosol and Eugenol.

Foods · 2025 · PMC12692527 · PMID 41376030

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a decreasing trendno p-value reported

[ 48 ] reported a decreasing trend in pH of sponge cake during storage due to the presence of high amounts of polyphenols and organic acids, such as ascorbic acid.

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