Effect of different preparation methods on the quality of carrot preserves: Chemical composition, textural properties, and volatile compounds.

Food Chem X · 2026 · PMC12993210 · PMID 41853610

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an increasing trendno p-value reported

2 E), and its cohesiveness (0.48 ± 0.04) was maintained or showed an increasing trend ( Fig. 2 D).

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