Pasteurization Modifies the Sensorial Attributes and Nutritional Profile of Orange Pulp By-Product.

Foods · 2022 · PMC9266023 · PMID 35804788

Europe PMC DOI

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closest p · 1.0× alpha

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slightly significantp < 0.05actually significant

The chroma a* was slightly significant ( p < 0.05) between NPP (1.1 ± 0.2) and PP (1.7 ± 0.3), and chroma b* was found significantly higher ( p < 0.05) in NPP (46.5 ± 2.3) than in PP (35.6 ± 4.0).

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