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1. Chemical-sensory properties and consumer preference of hibiscus beverages produced by improved industrial processes.

2. Consumer acceptance and sensory profiling of reengineered kitoza products.

3. Changes in antioxidant activity during the ripening of jujube (Ziziphus mauritiana Lamk).

4. Relationships between anthocyanins and other compounds and sensory acceptability of Hibiscus drinks.

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