Fortification of Water Kefir with Gallic Acid: Physicochemical Effects and Antioxidant Capacity in an In Vitro Digestion Model.

Foods · 2026 · PMC13256804 · PMID 42279731

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an interesting trendno p-value reported

An interesting trend can be seen in T2 ( Figure 3 ), where instead of decreasing, °Brix values increased in both cases, and subsequently declined again at T3.

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