Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam.

Chem Cent J · 2013 · PMC3718622 · PMID 23856382

Europe PMC DOI

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closest p · 0.2× alpha

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highly significantP < 0.01actually significant

After 1 month of storage the differences reported to the control were quantified as non-significant (P > 0.1) and significant (P < 0.05), after 3 months the changes were significant (P < 0.05) and highly significant (P < 0.01), while over 6 months of storage the recorded differences have became extremely significant P < 0.001) for all jam samples.

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