. 2020 Dec 9;9(12):1832. doi: 10.3390/foods9121832

Table 1.

Mean values (and standard deviations) of °Brix, pH, and acidity of pasteurised orange juice.

Sample	°Brix	Acidity (g CA/100 mL)	pH
OJP0	11.36 (0.04) ^a	0.773 (0.003) ^h	3.36 (0.04) ^a
OJP2.5	13.58 (0.03) ^c	0.756 (0.003) ^g	3.46 (0.08) ^b
OJP5	15.83 (0.08) ^e	0.733 (0.002) ^f	3.50 (0.07) ^bc
OJP7.5	17.98 (0.04) ^g	0.7133 (0.0006) ^e	3.44 (0.04) ^b
OJWP0	11.52 (0.05) ^b	0.686 (0.003) ^d	3.55 (0.03) ^cd
OJWP2.5	13.75 (0.03) ^d	0.671 (0.002) ^c	3.59 (0.03) ^d
OJWP5	15.96 (0.04) ^f	0.656 (0.002) ^b	3.54 (0.03) ^cd
OJWP7.5	18.18 (0.08) ^h	0.6380 (0.0005) ^a	3.57 (0.03) ^cd

The same letter in superscript within column indicates homogeneous groups established by ANOVA (p < 0.05). OJP, orange juice with pulp; OJWP, orange juice without pulp.