Changes in Physicochemical Properties, Volatile Profiles, and Antioxidant Activities of Black Apple During High-Temperature Fermentation Processing.

Front Nutr · 2021 · PMC8861435 · PMID 35211493

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extremely significantno p-value reported

A p < 0.05 was used to indicate significant differences, and a p < 0.01 was used to indicate extremely significant differences.

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