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2.4.5. Titratable acidity (TA) (%)
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TA was calculated by taking 10 mL of juice, diluting it with distilled water in 100 mL beaker, and then titrating through 0.1 N NaOH; furthermore, for end point, 2–3 drops of phenolapthalein were added (Abidi et al., 2015).
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This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
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