I
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Adv
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Vo
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2
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p
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481
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[
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.
Ma
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[
2
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3
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ities
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[
4
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.
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6
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p
r
o
d
u
ctio
n
o
f
E
tawa
g
o
at
m
ilk
k
e
f
ir
was
a
b
le
to
s
ig
n
if
ican
tly
r
ed
u
ce
m
ilk
lact
o
s
e
lev
els
f
r
o
m
3
.
2
9
to
2
.
4
5
%
[
1
2
]
.
T
h
e
lo
w
lacto
s
e
in
g
o
at
m
ilk
k
e
f
ir
ca
n
b
e
b
en
ef
icial
f
o
r
th
e
r
eq
u
ir
ed
n
u
t
r
itio
n
o
f
in
d
iv
id
u
als
wh
o
h
a
ve
lacto
s
e
in
to
ler
an
ce
[
1
3
]
.
B
ased
o
n
th
ese
v
ar
io
u
s
ad
v
an
tag
es,
g
o
at
m
ilk
k
e
f
ir
ca
n
b
e
u
s
ed
as a
s
u
b
s
titu
te
f
o
r
m
ilk
in
m
ak
in
g
ice
cr
ea
m
.
I
ce
cr
ea
m
u
s
u
ally
im
p
r
o
v
e
s
s
en
s
o
r
y
ch
ar
ac
ter
is
tics
an
d
n
u
t
r
itio
n
al
v
alu
e
s
u
s
in
g
o
t
h
er
in
g
r
ed
ien
ts
,
lik
e
f
lav
o
r
e
d
m
in
t
[
1
4
]
.
B
ased
o
n
p
r
e
v
io
u
s
s
tu
d
ies,
th
e
a
d
d
itio
n
o
f
k
ef
ir
as
a
r
aw
m
ater
ial
f
o
r
m
ak
in
g
ice
cr
ea
m
is
less
ac
c
ep
tab
le
[
4
]
.
Su
b
s
eq
u
en
tly
,
it
is
n
ec
ess
ar
y
to
f
o
r
tif
y
f
r
u
its
s
u
ch
as
Hylo
ce
r
eu
s
p
o
lyrh
iz
u
s
(
F.A.
C
.
W
eb
er
)
B
r
itto
n
an
d
R
o
s
e
(
r
ed
d
r
ag
o
n
f
r
u
it
)
.
R
ed
d
r
ag
o
n
f
r
u
it
was
c
h
o
s
en
as
a
f
o
r
tifie
r
b
ec
au
s
e
it
co
n
tain
s
b
etac
y
an
in
th
at
is
f
u
n
ctio
n
s
as
a
n
atu
r
al
co
l
o
r
in
g
ag
en
t.
I
n
ad
d
itio
n
,
b
etac
y
a
n
in
in
r
ed
d
r
ag
o
n
f
r
u
it
also
co
n
tain
s
b
io
ac
tiv
e
co
m
p
o
u
n
d
s
s
u
ch
as
v
itam
in
C
,
v
itam
in
B
,
v
itam
in
E
,
f
lav
o
n
o
id
s
,
ca
r
o
ten
o
id
s
,
an
th
o
cy
a
n
in
s
,
an
d
p
o
ly
p
h
en
o
ls
wh
ich
h
av
e
p
o
ten
tial
as
an
tio
x
id
an
ts
.
T
h
e
an
tio
x
id
a
n
t
ac
tiv
ity
o
f
r
ed
d
r
ag
o
n
f
r
u
it is
h
ig
h
er
th
an
wh
ite
d
r
ag
o
n
f
r
u
it
[
1
5
]
.
T
h
e
p
r
ev
io
u
s
s
tu
d
y
r
ep
o
r
ted
a
g
o
at
m
ilk
k
ef
ir
in
p
r
o
b
io
tic
ice
cr
ea
m
[
1
6
]
an
d
g
o
at
m
ilk
k
ef
ir
m
ix
ed
with
mono
-
ac
y
lg
ly
ce
r
o
l
in
ice
cr
ea
m
[
1
7
]
.
T
h
e
g
o
at
m
ilk
k
ef
ir
was
r
ep
o
r
ted
t
o
b
e
m
i
x
ed
with
Mo
r
in
g
a
leaf
f
lo
u
r
[
1
8
]
.
On
th
e
o
t
h
er
h
an
d
,
g
o
at
m
ilk
k
ef
ir
-
b
ased
ice
cr
e
am
f
lav
o
r
ed
r
ed
d
r
ag
o
n
f
r
u
it
[
1
9
]
.
T
h
e
s
tu
d
y
ju
s
t
v
ar
ied
t
h
e
k
e
f
ir
c
o
n
ce
n
tr
atio
n
o
f
0
-
3
0
%.
T
h
e
p
r
ev
io
u
s
s
tu
d
i
es
d
id
n
o
t
e
v
alu
ate
th
e
co
m
b
i
n
ed
f
o
r
m
u
latio
n
o
f
r
ed
d
r
ag
o
n
f
r
u
it
[
1
9
]
.
I
n
th
is
s
tu
d
y
,
th
e
m
ix
in
g
co
m
b
in
atio
n
s
o
f
g
o
at
m
ilk
k
ef
ir
an
d
r
ed
d
r
a
g
o
n
f
r
u
it
ar
e
4
0
:
6
0
,
5
0
:5
0
,
6
0
:4
0
,
an
d
7
0
:
3
0
)
.
T
h
e
r
ef
o
r
e,
t
h
is
s
tu
d
y
aim
s
to
d
ete
r
m
in
e
th
e
s
en
s
o
r
y
ch
ar
ac
ter
is
t
ics,
to
tal
s
o
lid
,
to
tal
f
lav
o
n
o
i
d
,
an
d
an
tio
x
i
d
an
t
ac
tiv
ity
o
f
g
o
at
k
ef
ir
-
b
ased
ice
cr
ea
m
f
lav
o
r
ed
r
ed
d
r
ag
o
n
f
r
u
it
in
th
eir
co
m
b
in
atio
n
.
T
h
e
b
est
f
o
r
m
u
l
atio
n
h
as
b
ee
n
d
escr
ib
ed
.
T
h
e
ad
d
itio
n
o
f
r
ed
d
r
ag
o
n
f
r
u
it
ca
n
s
u
p
p
r
ess
th
e
s
o
u
r
tast
e
in
k
ef
ir
an
d
th
e
r
esu
ltin
g
co
lo
r
will
b
e
m
o
r
e
attr
ac
tiv
e.
T
h
e
r
ed
d
r
a
g
o
n
f
r
u
it
is
also
ex
p
ec
ted
to
in
cr
ea
s
e
th
e
p
o
ten
tial f
o
r
g
o
at
m
ilk
k
e
f
ir
as a
h
ea
lth
y
ice
cr
e
am
.
2.
RE
S
E
ARCH
M
E
T
H
O
D
2
.
1
.
M
a
t
er
ia
ls
T
h
e
u
s
ed
in
g
r
ed
ie
n
ts
in
clu
d
ed
g
o
at
m
ilk
k
ef
ir
,
r
e
d
d
r
ag
o
n
f
r
u
it,
s
tev
ia
s
u
g
ar
,
cin
n
am
o
n
,
an
d
f
ib
e
r
cr
èm
e.
T
h
e
m
ater
ials
u
s
ed
to
ca
r
r
y
o
u
t
th
e
test
s
in
clu
d
ed
eth
an
o
l
(
7
0
%,
tech
n
ical)
,
2
.
2
-
d
ip
h
en
y
l
-
1
-
p
icr
y
lh
y
d
r
az
y
l
(
DPPH
)
(
s
m
ar
tlab
b
r
an
d
)
,
AlC
l
3
(
1
0
%,
tech
n
i
ca
l)
,
s
o
d
iu
m
ac
etate
(
1
M,
tech
n
ical)
,
eth
a
n
o
l
p
.
a.
,
a
n
d
d
is
till
ed
wate
r
.
T
h
e
u
s
ed
eq
u
ip
m
en
t
i
n
clu
d
ed
E
r
len
m
ey
er
,
g
lass
f
u
n
n
el,
m
icr
o
p
ip
ette,
u
ltra
s
o
n
ic
clea
n
er
(
KSU
-
3
0
0
)
,
UV
-
VI
S
s
p
ec
tr
o
p
h
o
to
m
eter
(
J
asco
VP
-
7
3
0
)
,
p
o
r
ce
lain
cu
p
,
wate
r
b
ath
,
o
v
en
,
d
esiccato
r
,
an
d
an
aly
tical
b
ala
n
ce
.
2
.
2
.
P
r
o
du
ct
io
n o
f
ice
cr
ea
m
I
ce
cr
ea
m
m
ak
in
g
co
n
s
is
ted
o
f
4
t
r
ea
tm
en
ts
an
d
3
r
ep
etitio
n
s
,
n
am
ely
th
e
r
atio
o
f
k
ef
i
r
a
n
d
d
r
ag
o
n
f
r
u
it.
T
h
e
in
g
r
ed
ien
ts
th
at
h
av
e
b
ee
n
m
ix
ed
in
T
ab
le
1
wer
e
p
u
r
ee
d
u
s
in
g
a
b
le
n
d
er
.
I
ce
c
r
ea
m
was
m
ad
e
b
y
s
tirr
in
g
th
e
p
r
o
d
u
ct
with
a
m
ix
er
o
v
er
a
b
o
wl
o
f
ice
cu
b
es
f
o
r
1
5
m
in
u
tes
.
T
h
e
ice
cr
ea
m
was
th
en
f
r
o
ze
n
in
th
e
f
r
ee
ze
r
.
T
ab
le
1
.
C
o
m
p
o
s
itio
n
o
f
ice
c
r
ea
m
co
m
p
o
s
itio
n
M
a
t
e
r
i
a
l
Tr
e
a
t
me
n
t
I
II
III
IV
K
e
f
i
r
4
0
g
5
0
g
6
0
g
7
0
g
R
e
d
d
r
a
g
o
n
f
r
u
i
t
6
0
g
5
0
g
4
0
g
3
0
g
F
i
b
e
r
c
r
è
m
e
2
0
g
2
0
g
2
0
g
2
0
g
S
t
e
v
i
a
su
g
a
r
3
d
r
o
p
s
3
d
r
o
p
s
3
d
r
o
p
s
3
d
r
o
p
s
C
i
n
n
a
m
o
n
2
g
2
g
2
g
2
g
2
.
3
.
O
rg
a
no
lept
ic
t
est
T
h
e
o
r
g
an
o
lep
tic
test
is
a
h
e
d
o
n
ic
test
wh
er
e
p
a
n
elis
ts
ch
o
o
s
e
th
e
b
est
f
o
r
m
u
latio
n
b
ased
o
n
th
eir
lev
el
o
f
p
r
e
f
er
en
ce
f
o
r
tast
e,
t
ex
tu
r
e
,
an
d
co
lo
r
[
2
0
]
.
T
h
e
o
r
g
an
o
lep
tic
test
u
s
ed
3
0
u
n
tr
ai
n
ed
p
an
elis
ts
f
r
o
m
th
e
em
p
l
o
y
ee
s
o
f
Ma
ter
ia
Me
d
ica
B
atu
,
I
n
d
o
n
esia.
T
h
is
o
r
g
an
o
lep
tic
test
u
s
ed
5
s
ca
les
in
th
e
ass
ess
m
en
t,
n
am
ely
s
ca
le
1
=r
ea
lly
d
is
lik
e,
sc
ale
2
=d
is
lik
e,
s
ca
le
3
=n
e
u
tr
al,
s
ca
le
4
=lik
e,
an
d
s
ca
le
5
=
r
ea
lly
lik
e.
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
A
n
a
lysi
s
o
f ic
e
crea
ms fr
o
m
g
o
a
t m
ilk
ke
fir
a
n
d
r
ed
d
r
a
g
o
n
fr
u
it
(
A
ma
n
S
a
n
to
s
o
)
483
2
.
4
.
T
o
t
a
l
s
o
lid
t
est
Dete
r
m
in
atio
n
o
f
to
tal
s
o
lid
s
r
ef
er
r
ed
to
SNI
0
1
-
3
7
1
3
-
1
9
9
5
.
Firstl
y
,
th
e
p
o
r
ce
lain
c
u
p
was
weig
h
ed
.
T
h
en
,
2
g
o
f
s
am
p
le
was
ad
d
e
d
,
f
o
llo
we
d
b
y
th
e
ad
d
itio
n
o
f
5
m
L
o
f
d
is
till
ed
wate
r
an
d
e
v
ap
o
r
ated
i
n
a
wate
r
b
ath
at
9
0
℃
f
o
r
3
0
m
in
u
tes.
T
h
en
,
it
b
ak
ed
f
o
r
3
h
o
u
r
s
u
s
in
g
a
d
esiccato
r
an
d
c
o
o
led
i
n
a
d
esiccato
r
.
T
h
e
s
am
p
le
weig
h
t w
as we
ig
h
ed
w
ith
an
an
aly
tical
b
alan
ce
.
T
o
ta
l so
lid
s
wer
e
ca
lcu
lated
u
s
in
g
(
1
)
.
%
=
ℎ
ℎ
×
100%
(
1
)
2
.
5
.
T
o
t
a
l
f
la
v
o
no
id t
est
Dete
r
m
in
atio
n
o
f
to
tal
f
lav
o
n
o
id
s
u
s
in
g
th
e
AlC
l
3
co
m
p
le
x
m
eth
o
d
with
m
o
d
i
f
icatio
n
s
o
f
u
s
in
g
eth
an
o
l
s
o
lv
e
n
t
[
2
1
]
.
T
h
e
to
ta
l
f
lav
o
n
o
id
test
was
ca
r
r
ie
d
o
u
t
b
y
d
is
s
o
lv
in
g
th
e
s
am
p
le
u
s
in
g
7
0
%
eth
a
n
o
l.
T
h
e
s
am
p
le
(
1
0
0
0
p
p
m
)
was
p
ip
etted
as
m
u
ch
as
0
.
5
m
L
an
d
p
u
t
in
to
a
b
r
o
w
n
b
o
ttle.
I
t
was
th
en
ad
d
ed
1
.
5
m
L
o
f
eth
an
o
l
p
.
a.
,
0
.
1
m
L
o
f
1
0
%
AlC
l
3
,
0
.
1
m
L
o
f
1
M
s
o
d
iu
m
ac
etate
,
an
d
2
.
8
m
L
o
f
d
is
till
ed
wate
r
.
I
t
was
th
en
s
h
ak
e
n
an
d
le
ft
f
o
r
3
0
m
i
n
u
tes.
T
h
en
t
h
e
ab
s
o
r
b
an
ce
o
f
th
e
UV
-
Vis
s
p
ec
tr
o
p
h
o
t
o
m
eter
was
m
ea
s
u
r
ed
at
th
e
wav
ele
n
g
th
(
λ
)
o
f
4
2
5
n
m
.
2
.
6
.
Ant
io
x
ida
nt
a
ct
iv
it
y
t
est
An
tio
x
id
an
t
ac
tiv
ity
was
m
ea
s
u
r
ed
u
s
in
g
th
e
DPPH
m
eth
o
d
with
m
o
d
if
icatio
n
s
o
f
u
s
in
g
eth
an
o
l
s
o
lv
en
t
[
2
2
]
.
A
n
a
n
tio
x
id
an
t
ac
tiv
ity
test
was
ca
r
r
ied
o
u
t
b
y
d
is
s
o
lv
in
g
th
e
s
am
p
le
u
s
in
g
7
0
%
eth
an
o
l.
C
o
n
ce
n
tr
atio
n
s
er
ies
o
f
1
0
0
,
5
0
,
2
5
,
1
2
.
5
,
6
.
2
5
,
an
d
1
.
5
p
p
m
wer
e
p
r
ep
ar
ed
.
1
m
L
o
f
ea
c
h
co
n
ce
n
tr
atio
n
was
tak
en
an
d
p
u
t
i
n
a
b
r
o
wn
b
o
ttl
e.
T
h
e
n
,
it
was
ad
d
ed
1
m
L
o
f
4
%
DPPH
s
o
lu
tio
n
.
Nex
t,
it
was
in
cu
b
ated
in
a
d
ar
k
r
o
o
m
f
o
r
3
0
m
i
n
u
tes
at
r
o
o
m
tem
p
er
at
u
r
e.
T
h
e
n
th
e
a
b
s
o
r
b
an
ce
o
f
th
e
UV
-
Vis
s
p
ec
tr
o
p
h
o
t
o
m
eter
was
m
ea
s
u
r
ed
at
th
e
wav
elen
g
th
(
λ
)
o
f
5
2
2
.
5
n
m
.
T
h
e
v
alu
e
was
th
en
an
aly
ze
d
to
d
eter
m
in
e
th
e
I
C
5
0
u
s
in
g
SNI
8
6
2
3
:2
0
1
8
.
T
h
e
I
C
5
0
v
alu
e
c
ateg
o
r
ies
ar
e
v
er
y
ac
t
iv
e
f
o
r
<5
0
p
p
m
,
ac
tiv
e
f
o
r
5
0
-
1
0
0
p
p
m
,
m
o
d
er
ate
f
o
r
100
-
150
ppm
,
an
d
wea
k
f
o
r
1
5
1
-
2
0
0
p
p
m
.
3.
RE
SU
L
T
S AN
D
D
I
SCU
SS
I
O
N
3
.
1
.
Sens
o
ry
a
na
l
y
s
is
o
f
t
he
ice
cr
ea
m
B
ased
o
n
th
e
r
esear
ch
,
th
e
o
r
g
an
o
lep
tic
test
r
esu
lts
f
o
r
ice
cr
ea
m
ar
e
lis
ted
in
T
ab
le
2
.
B
a
s
ed
o
n
th
e
an
aly
s
is
o
f
co
lo
r
,
tast
e
,
an
d
t
ex
tu
r
e,
it
s
h
o
ws
th
at
th
er
e
is
n
o
s
ig
n
if
ican
t
d
if
f
er
en
ce
b
etwe
en
th
e
tr
ea
tm
en
ts
.
T
h
e
co
lo
r
o
f
g
o
at
m
ilk
k
ef
ir
-
b
ased
ice
cr
ea
m
f
lav
o
r
e
d
r
ed
d
r
ag
o
n
f
r
u
it
d
id
n
o
t
s
h
o
w
a
s
ig
n
if
ican
t
d
if
f
er
e
n
ce
.
T
h
e
lo
wer
th
e
ad
d
itio
n
o
f
g
o
a
t
m
ilk
k
ef
ir
,
th
e
d
ar
k
er
th
e
p
u
r
p
le
co
lo
r
will
b
e.
So
,
b
etac
y
an
in
co
n
ten
t
(
as
in
f
lav
o
n
o
i
d
co
n
te
n
t)
r
elate
s
to
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
.
I
n
th
e
c
o
lo
r
s
tu
d
y
o
f
t
h
e
tr
ea
tm
en
t
(
7
0
:
3
0
)
,
d
r
ag
o
n
f
r
u
it
h
ad
th
e
h
ig
h
est
s
co
r
e.
T
h
is
is
ca
u
s
ed
b
y
th
e
i
n
cr
ea
s
in
g
b
etac
y
a
n
in
p
i
g
m
en
t
p
r
o
d
u
ce
d
b
y
d
r
ag
o
n
f
r
u
it.
B
etac
y
an
in
is
a
r
ed
p
ig
m
en
t
th
at
h
as
th
e
p
o
ten
tial
as
a
n
atu
r
al
co
lo
r
in
g
ag
en
t
[
2
3
]
.
C
o
m
p
ar
ed
to
g
o
at
m
ilk
k
ef
ir
,
t
h
e
co
lo
r
o
f
m
o
r
in
g
a
leav
es wa
s
h
ig
h
er
(
s
co
r
e
:
3
.
3
7
)
[
1
8
]
.
T
ab
le
2
.
Sen
s
o
r
y
ch
ar
ac
ter
is
ti
cs
o
f
g
o
at
k
ef
ir
-
b
ased
ice
cr
ea
m
f
lav
o
r
e
d
r
ed
d
r
a
g
o
n
f
r
u
it
P
a
r
a
me
t
e
r
Tr
e
a
t
me
n
t
o
f
k
e
f
i
r
:
r
e
d
d
r
a
g
o
n
f
r
u
i
t
S
c
o
r
e
c
r
i
t
e
r
i
a
(
1
–
5
s
c
a
l
e
)
7
0
:
3
0
6
0
:
4
0
5
0
:
5
0
4
0
:
6
0
C
o
l
o
r
4
.
0
4
±
0
.
7
1
3
.
9
6
±
0
.
7
1
3
.
7
±
0
.
6
7
3
.
6
7
±
0
.
6
2
n
o
t
i
n
t
e
r
e
s
t
-
v
e
r
y
i
n
t
e
r
e
st
Ta
st
e
3
.
2
6
±
1
.
0
6
3
.
3
7
±
0
.
7
4
3
.
3
±
0
.
9
5
3
.
1
9
±
1
.
1
1
n
o
t
t
a
s
t
y
-
v
e
r
y
t
a
st
y
Te
x
t
u
r
e
3
.
5
2
±
0
.
7
5
3
.
6
3
±
0
.
5
7
3
.
7
±
0
.
7
8
3
.
8
5
±
0
.
7
2
D
i
sl
i
k
e
-
v
e
r
y
l
i
k
e
T
h
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
i
r
d
id
n
o
t
s
h
o
w
a
s
ig
n
if
ican
t
d
i
f
f
er
en
ce
to
ice
cr
ea
m
.
T
h
e
tast
e
with
th
e
h
ig
h
est
s
co
r
e
was
o
b
tain
e
d
i
n
th
e
t
r
ea
tm
en
t
(
5
0
:5
0
)
.
T
h
is
is
ca
u
s
ed
b
y
th
e
h
ig
h
e
r
a
d
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
ca
u
s
in
g
th
e
ice
cr
ea
m
to
tast
e
s
o
u
r
er
.
B
ased
o
n
t
h
e
s
tu
d
y
,
ic
e
cr
ea
m
with
g
o
at
m
ilk
k
ef
ir
h
as
a
s
o
u
r
tast
e
an
d
ar
o
m
a
an
d
h
as
th
e
ar
o
m
a
o
f
alco
h
o
l
an
d
ca
r
b
o
n
ates
p
r
o
d
u
ce
d
d
u
r
in
g
th
e
f
er
m
en
tatio
n
p
r
o
ce
s
s
b
y
k
ef
ir
g
r
ain
s
[
2
4
]
.
I
n
ad
d
itio
n
,
th
e
tr
ea
tm
e
n
t
(
5
0
:5
0
)
p
r
o
d
u
ce
d
th
e
r
ig
h
t
co
m
b
in
atio
n
o
f
f
lav
o
r
s
wh
er
e
th
e
ad
d
itio
n
o
f
r
e
d
d
r
ag
o
n
f
r
u
it
d
id
n
o
t
co
v
e
r
th
e
d
is
tin
ctiv
e
tast
e
o
f
g
o
at
m
ilk
k
ef
ir
.
On
th
e
o
th
er
h
an
d
,
t
h
e
u
s
e
o
f
s
tev
ia
s
u
g
ar
in
th
e
ice
cr
ea
m
g
iv
es
g
o
o
d
n
u
t
r
itio
n
b
ec
a
u
s
e
o
f
its
lo
w
ca
lo
r
ic
v
alu
e
[
2
5
]
,
s
o
th
e
ice
cr
e
am
is
wo
r
th
y
as
a
h
ea
lth
y
ice
cr
ea
m
.
C
o
m
p
ar
e
d
t
o
g
o
at
m
ilk
k
ef
ir
,
th
e
f
lav
o
r
o
f
m
o
r
in
g
a
leav
es wa
s
h
ig
h
er
(
s
co
r
e
:
3
.
1
4
)
[
1
8
]
.
Go
at
m
ilk
k
ef
ir
-
b
ased
ice
cr
e
am
f
lav
o
r
e
d
r
ed
d
r
a
g
o
n
f
r
u
it
d
id
n
o
t
s
h
o
w
a
s
ig
n
if
ican
t
d
i
f
f
er
en
ce
in
th
e
r
esu
ltin
g
tex
tu
r
e.
T
h
e
tex
t
u
r
e
o
f
ice
cr
ea
m
is
in
f
lu
en
ce
d
b
y
th
e
co
m
p
o
s
itio
n
o
f
th
e
in
g
r
ed
ien
ts
u
s
ed
(
ice
cr
ea
m
m
ix
)
,
h
o
w
th
e
ice
cr
ea
m
is
p
r
o
ce
s
s
ed
an
d
h
o
w
it
is
s
to
r
ed
[
6
]
.
T
h
e
lo
wer
t
h
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
,
th
e
h
ig
h
er
th
e
lev
el
o
f
p
r
ef
er
en
ce
f
o
r
tex
t
u
r
e
b
ec
a
u
s
e
th
e
am
o
u
n
t
o
f
wate
r
p
r
o
d
u
ce
d
d
ec
r
ea
s
es.
W
h
er
e
th
e
h
ig
h
est
s
co
r
e
o
n
te
x
tu
r
e
was
o
b
tain
ed
in
th
e
tr
ea
tm
en
t
(
4
0
:6
0
)
.
T
h
is
is
in
ac
co
r
d
an
c
e
with
r
esear
ch
th
a
t
Evaluation Warning : The document was created with Spire.PDF for Python.
I
SS
N
:
2
2
5
2
-
8
8
1
4
I
n
t J Ad
v
Ap
p
l Sci
,
Vo
l.
14
,
No
.
2
,
J
u
n
e
2
0
2
5
:
4
8
1
-
489
484
th
e
r
ed
u
ce
d
am
o
u
n
t
o
f
wate
r
will
in
cr
ea
s
e
th
e
to
tal
s
o
lid
s
t
h
er
eb
y
r
e
d
u
cin
g
th
e
p
o
ten
tia
l
f
o
r
th
e
f
o
r
m
atio
n
o
f
lar
g
er
ice
cr
y
s
tals
[
2
6
]
.
I
n
th
is
way
,
th
e
s
o
f
ter
ice
cr
ea
m
,
th
e
less
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
.
An
i
ce
cr
ea
m
with
g
o
o
d
tex
tu
r
e
is
an
ice
cr
ea
m
th
at
is
s
m
o
o
th
/s
o
f
t,
n
o
t
h
ar
d
,
an
d
lo
o
k
s
s
h
in
y
[
2
7
]
.
I
n
t
h
e
ca
s
e
o
f
s
to
r
ag
e,
th
e
tex
tu
r
e
o
f
th
e
ice
cr
ea
m
ten
d
s
to
c
h
an
g
e
b
ec
au
s
e
o
f
th
e
s
ig
n
if
ica
n
t
c
h
an
g
e
in
g
r
ain
y
tex
tu
r
e
,
s
er
u
m
s
ep
ar
atio
n
,
p
r
o
tein
p
r
ec
ip
itatio
n
,
an
d
h
eter
o
g
e
n
eo
u
s
d
is
p
la
y
in
th
e
k
ef
ir
[
2
4
]
.
C
o
m
p
ar
e
d
t
o
g
o
at
m
ilk
k
ef
ir
,
th
e
tex
tu
r
e
o
f
m
o
r
in
g
a
lea
v
es wa
s
h
ig
h
er
(
s
co
r
e
:
3
.
2
2
)
[
1
8
]
.
T
h
e
h
ed
o
n
ic
test
ass
es
s
m
en
t
o
f
ice
cr
ea
m
th
at
was
ca
r
r
ied
o
u
t
in
clu
d
e
d
co
lo
r
,
tex
tu
r
e
,
an
d
tast
e.
Selectio
n
o
f
th
e
b
est
tr
ea
tm
e
n
t
was
ca
r
r
ied
o
u
t
b
y
s
tatis
tical
an
aly
s
is
u
s
in
g
t
h
e
e
x
p
o
n
en
tial
co
m
p
ar
is
o
n
Me
th
o
d
.
T
h
e
r
esu
lts
o
f
th
e
b
est
tr
ea
tm
en
t
f
o
r
t
h
e
s
en
s
o
r
y
c
h
a
r
ac
ter
is
tics
o
f
th
e
ice
cr
ea
m
,
n
am
ely
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
a
n
d
d
r
ag
o
n
f
r
u
it
with
a
r
atio
o
f
5
0
:5
0
.
T
h
e
tr
ea
tm
en
t
g
iv
e
s
th
e
t
h
r
ee
p
ar
am
eter
s
(
c
o
lo
r
,
tast
e,
an
d
tex
tu
r
e)
in
th
e
b
ala
n
ce
v
alu
e.
T
h
e
c
o
lo
r
p
r
o
d
u
ce
d
in
th
is
s
tu
d
y
is
p
u
r
p
lis
h
r
e
d
wh
ich
is
d
o
m
in
ated
b
y
th
e
b
etac
y
a
n
in
co
n
ten
t
o
f
d
r
ag
o
n
f
r
u
it.
T
h
e
s
wee
t,
s
lig
h
tl
y
s
o
u
r
tast
e
o
f
ice
cr
ea
m
is
ch
ar
ac
ter
is
tic
o
f
k
e
f
ir
an
d
r
ed
d
r
ag
o
n
f
r
u
it.
T
h
e
s
o
f
t
tex
tu
r
e
o
f
ice
cr
ea
m
is
a
ch
ar
a
cter
is
tic
o
f
an
ice
cr
ea
m
th
at
is
k
n
o
wn
an
d
lik
e
d
b
y
s
o
ciety
.
I
n
th
is
s
tu
d
y
,
th
e
co
m
b
in
ed
f
o
r
m
u
latio
n
h
a
s
h
ad
a
s
ig
n
if
ican
t
ef
f
ec
t
on
h
ed
o
n
ic
test
s
.
T
h
i
s
r
esu
lt
was
th
e
s
am
e
as th
e
ef
f
ec
t o
f
k
ef
ir
co
n
ce
n
tr
atio
n
in
t
h
e
p
r
e
v
i
o
u
s
s
tu
d
y
[
1
9]
.
3
.
2
.
T
o
t
a
l
s
o
lid
s
o
f
t
he
ice
cr
ea
m
T
o
tal
s
o
lid
s
ar
e
all
th
e
s
o
lid
co
m
p
o
n
en
ts
co
n
tain
ed
in
f
o
o
d
s
tu
f
f
s
,
th
e
s
o
lid
s
co
n
ten
t
als
o
in
clu
d
es
p
r
o
tein
,
f
at
,
a
n
d
ca
r
b
o
h
y
d
r
ate
s
[
2
8
]
.
T
o
tal
s
o
lid
s
p
lay
a
r
o
le
in
th
e
f
o
r
m
atio
n
o
f
tast
e,
lo
wer
in
g
th
e
f
r
ee
zin
g
p
o
in
t
an
d
in
c
r
ea
s
in
g
th
e
v
is
co
s
ity
o
f
th
e
ice
cr
ea
m
m
ix
t
u
r
e
[
2
9
]
.
T
h
e
h
ig
h
er
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
,
th
e
lo
wer
t
h
e
to
tal
s
o
lid
s
p
r
o
d
u
ce
d
d
u
e
to
th
e
h
ig
h
-
wate
r
co
n
ten
t
it
h
as.
W
h
er
e
as
g
o
at
m
ilk
k
ef
ir
h
as
a
wate
r
co
n
ten
t o
f
8
8
.
0
6
%
[
3
0
]
.
T
h
e
t
o
tal
s
o
lid
s
o
f
th
e
ice
cr
ea
m
in
th
is
s
tu
d
y
ca
n
b
e
s
ee
n
i
n
Fig
u
r
e
1
.
Fig
u
r
e
1
.
T
o
tal
s
o
lid
s
o
f
ice
cr
ea
m
b
ased
o
n
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
co
m
p
o
s
itio
n
T
h
e
r
esu
lts
o
f
th
e
to
tal
s
o
lid
s
test
(
Fig
u
r
e
1
)
s
h
o
wed
t
h
at
th
e
r
e
wer
e
s
ig
n
if
ican
t
d
if
f
er
en
ce
s
(
p
<0
.
0
5
)
b
etwe
en
th
e
tr
ea
tm
e
n
ts
.
T
h
e
h
ig
h
est
to
tal
s
o
lid
s
o
b
tain
e
d
i
n
th
e
tr
ea
tm
e
n
t
(
4
0
:6
0
)
was
7
4
.
1
8
%.
W
h
ile
th
e
lo
west
to
tal
s
o
lid
s
wer
e
o
b
tain
ed
in
t
h
e
tr
ea
tm
en
t
(
7
0
:
3
0
)
was
7
1
.
3
5
%.
T
h
e
y
ield
o
f
t
o
tal
s
o
lid
s
in
th
is
s
tu
d
y
is
in
ac
co
r
d
an
ce
with
SNI
0
1
-
3
7
1
3
-
1
9
9
5
,
wh
ich
is
a
m
in
i
m
u
m
o
f
3
4
%.
A
p
r
ev
io
u
s
s
tu
d
y
s
h
o
wed
t
h
at
ice
cr
ea
m
o
f
c
o
w
m
ilk
k
e
f
ir
with
th
e
a
d
d
itio
n
o
f
p
u
r
p
le
s
wee
t
p
o
tato
o
b
tain
ed
4
0
.
6
0
%,
an
d
th
e
p
r
e
v
io
u
s
s
tu
d
y
was lo
wer
th
an
th
is
s
tu
d
y
.
3
.
3
.
T
o
t
a
l
f
la
v
o
no
id o
f
t
he
ic
e
cr
ea
m
Fla
v
o
n
o
i
d
s
a
r
e
a
g
r
o
u
p
o
f
n
atu
r
al
a
n
t
io
x
i
d
an
ts
t
h
at
ar
e
e
asil
y
d
i
g
est
ed
b
y
h
u
m
an
s
a
n
d
p
la
y
an
im
p
o
r
t
an
t
r
o
le
as
a
n
ti
-
i
n
f
la
m
m
at
o
r
y
,
a
n
t
i
-
all
er
g
i
c
,
a
n
d
an
t
i
-
ca
n
c
er
[
3
1
]
.
Fla
v
o
n
o
id
s
h
av
e
a
f
r
am
ew
o
r
k
co
n
s
is
t
in
g
o
f
a
n
ar
o
m
at
ic
r
i
n
g
A,
an
ar
o
m
at
ic
r
i
n
g
B
,
a
n
d
a
r
i
n
g
i
n
t
h
e
m
i
d
d
le
w
h
ic
h
is
h
ete
r
o
c
y
cl
ic
an
d
h
as
o
x
y
g
e
n
,
w
h
e
r
e
t
h
e
o
x
i
d
i
ze
d
f
o
r
m
o
f
th
e
r
in
g
is
th
e
b
asis
f
o
r
d
i
v
i
d
i
n
g
f
la
v
o
n
o
i
d
s
i
n
t
o
t
h
eir
s
u
b
-
g
r
o
u
p
s
[
3
2
]
.
Fla
v
o
n
o
i
d
s
a
ct
as
a
n
ti
o
x
i
d
a
n
ts
wh
i
c
h
c
an
d
ir
ec
t
ly
ca
p
t
u
r
e
f
r
e
e
r
ad
ic
als
t
o
p
r
o
d
u
c
e
r
a
d
ic
als
t
h
at
a
r
e
m
o
r
e
s
t
ab
le
an
d
less
r
ea
cti
v
e
[
3
3
]
.
B
as
ed
o
n
th
ei
r
o
x
i
d
at
iv
e
p
r
o
p
er
ties
,
f
la
v
o
n
o
i
d
s
h
av
e
ce
r
t
ai
n
b
i
o
l
o
g
ic
a
l e
f
f
ec
ts
[
3
4
]
.
Dete
r
m
in
atio
n
o
f
lev
els
o
f
f
l
av
o
n
o
i
d
s
r
ef
er
s
to
th
e
p
r
ev
io
u
s
m
eth
o
d
[
3
5
]
.
T
h
e
p
r
in
cip
l
e
o
f
th
is
m
eth
o
d
is
th
e
f
o
r
m
atio
n
o
f
a
co
m
p
lex
b
etwe
en
al
u
m
in
u
m
c
h
lo
r
id
e
with
th
e
k
eto
g
r
o
u
p
o
n
th
e
C
-
4
ato
m
an
d
th
e
h
y
d
r
o
x
y
g
r
o
u
p
o
n
th
e
C
-
3
o
r
C
-
5
ato
m
.
I
n
t
h
is
s
tu
d
y
,
th
e
d
eter
m
in
atio
n
o
f
th
e
le
v
els
o
f
f
lav
o
n
o
id
s
u
s
in
g
q
u
er
ce
tin
s
o
l
u
tio
n
a
s
a
s
tan
d
ar
d
.
T
h
e
r
esu
lts
s
h
o
wed
th
at
q
u
e
r
ce
tin
h
ad
th
e
h
ig
h
est
a
b
s
o
r
b
a
n
ce
r
ea
d
i
n
g
a
m
o
n
g
71
72
73
74
75
40
50
60
70
T
o
tal
s
o
lid
s
(
%)
K
e
f
ir
a
d
d
itio
n
o
f
ic
e
c
r
e
a
m
c
o
m
p
o
siti
o
n
(
%)
Evaluation Warning : The document was created with Spire.PDF for Python.
I
n
t J Ad
v
Ap
p
l Sci
I
SS
N:
2252
-
8
8
1
4
A
n
a
lysi
s
o
f ic
e
crea
ms fr
o
m
g
o
a
t m
ilk
ke
fir
a
n
d
r
ed
d
r
a
g
o
n
fr
u
it
(
A
ma
n
S
a
n
to
s
o
)
485
th
e
1
5
s
tan
d
ar
d
ize
d
f
lav
o
n
o
i
d
s
[
3
5
]
.
T
h
er
ef
o
r
e,
th
is
s
tu
d
y
u
s
es
a
q
u
er
ce
tin
s
o
lu
tio
n
as
a
s
tan
d
ar
d
at
a
co
n
ce
n
tr
atio
n
o
f
0
-
1
2
5
p
p
m
to
b
u
ild
a
ca
lib
r
ati
o
n
cu
r
v
e
.
Ab
s
o
r
b
an
ce
m
ea
s
u
r
em
e
n
ts
wer
e
ca
r
r
ied
o
u
t
at
a
wav
elen
g
th
(
λ
)
o
f
4
3
5
n
m
.
B
ased
o
n
a
s
tan
d
ar
d
q
u
er
ce
tin
s
o
lu
tio
n
,
a
lin
ea
r
r
e
g
r
ess
io
n
v
alu
e
o
f
y
=
0
.
0
0
2
7
x
+
0
.
0
0
0
6
was
o
b
tain
ed
with
a
n
R
2
v
alu
e
o
f
0
.
9
9
9
7
.
T
h
e
v
alu
e
o
f
R
2
wh
ich
is
cl
o
s
e
to
1
i
n
d
icate
d
t
h
at
th
e
r
e
s
u
ltin
g
ca
lib
r
atio
n
c
u
r
v
e
is
lin
ea
r
an
d
th
er
e
is
a
r
elatio
n
s
h
ip
b
etwe
en
th
e
c
o
n
ce
n
tr
atio
n
o
f
th
e
q
u
e
r
ce
tin
s
o
lu
tio
n
a
n
d
th
e
ab
s
o
r
b
an
ce
v
alu
e.
B
ased
o
n
th
e
ca
lcu
latio
n
r
esu
lts
in
Fig
u
r
e
2
,
th
e
to
tal
f
lav
o
n
o
id
s
in
c
r
ea
s
ed
with
th
e
ad
d
itio
n
o
f
g
o
at
m
ilk
k
ef
ir
.
Ad
d
it
io
n
ally
,
t
h
e
f
la
v
o
n
o
id
c
o
n
ten
t
in
th
is
s
tu
d
y
is
af
f
ec
ted
b
y
th
e
co
m
p
o
s
i
ti
o
n
o
f
th
e
ice
cr
ea
m
.
I
n
t
h
e
p
r
ev
io
u
s
s
tu
d
y
,
th
e
f
lav
o
n
o
id
co
n
ten
t
in
th
is
s
tu
d
y
is
lo
wer
t
h
an
th
e
f
lav
o
n
o
i
d
co
n
ten
t
o
f
g
r
ap
e,
p
o
m
eg
r
an
ate,
an
d
s
esam
e
s
ee
d
p
o
wd
er
o
n
co
w
m
ilk
-
b
ased
ice
cr
ea
m
[
3
6
]
.
T
h
is
m
ay
b
e
ca
u
s
ed
by
t
h
e
f
o
r
m
u
latio
n
an
d
d
if
f
er
en
t
p
r
o
d
u
ctio
n
m
eth
o
d
s
.
Fig
u
r
e
2
.
T
o
tal
f
lav
o
n
o
id
s
b
as
ed
o
n
a
d
d
itio
n
t
o
g
o
at
m
ilk
k
e
f
ir
co
m
p
o
s
itio
n
3
.
4
.
Ant
io
x
ida
nt
a
ct
iv
it
y
o
f
t
he
ice
cr
ea
m
I
n
th
is
s
tu
d
y
,
th
e
m
eth
o
d
u
s
ed
was
th
e
DPPH
m
eth
o
d
.
T
h
e
b
asis
o
f
th
e
DPPH
m
eth
o
d
is
th
e
ab
ilit
y
o
f
a
co
m
p
o
u
n
d
t
o
ca
p
t
u
r
e
DP
PH
r
ad
icals
g
iv
in
g
a
v
io
let
c
o
lo
r
[
3
7
]
.
T
h
e
s
am
p
le
to
b
e
test
ed
is
r
ea
cted
with
DPPH
s
o
lu
tio
n
.
Af
ter
b
ein
g
r
ea
cted
,
th
e
DPPH
s
o
lu
tio
n
wh
ich
was
o
r
ig
in
ally
p
u
r
p
le
ch
an
g
ed
to
y
ello
w
d
u
e
to
th
e
ad
d
itio
n
o
f
th
e
s
am
p
le.
T
h
is
co
lo
r
ch
an
g
e
o
cc
u
r
s
d
u
e
to
th
e
p
r
esen
ce
o
f
co
m
p
o
u
n
d
s
in
th
e
s
am
p
le
th
at
d
o
n
ate
h
y
d
r
o
g
en
at
o
m
s
to
th
e
DPPH r
ad
ical
s
o
th
at
it is
r
ed
u
ce
d
to
a
m
o
r
e
s
tab
le
f
o
r
m
,
n
a
m
ely
DPPH
-
H
[
3
8
]
.
T
h
e
r
esu
lts
o
f
t
h
e
an
aly
s
is
o
f
th
e
an
tio
x
id
an
t
ac
tiv
ity
o
f
th
e
m
ad
e
ice
cr
ea
m
wer
e
ca
r
r
ied
o
u
t
u
s
in
g
th
e
DPPH
m
eth
o
d
.
A
co
m
p
o
u
n
d
is
s
aid
to
b
e
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eq
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RE
F
E
R
E
NC
E
S
[
1
]
L.
D
a
y
,
R
.
B
.
S
e
y
mo
u
r
,
K
.
F
.
P
i
t
t
s,
I
.
K
o
n
c
z
a
k
,
a
n
d
L
.
L
u
n
d
i
n
,
“
I
n
c
o
r
p
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r
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t
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o
n
o
f
f
u
n
c
t
i
o
n
a
l
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n
g
r
e
d
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e
n
t
s
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n
t
o
f
o
o
d
s,
”
T
re
n
d
s
i
n
Fo
o
d
S
c
i
e
n
c
e
& Te
c
h
n
o
l
o
g
y
,
v
o
l
.
2
0
,
n
o
.
9
,
p
p
.
3
8
8
–
3
9
5
,
S
e
p
.
2
0
0
9
,
d
o
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:
1
0
.
1
0
1
6
/
j
.
t
i
f
s.
2
0
0
8
.
0
5
.
0
0
2
.
[
2
]
A
.
C
e
n
c
i
c
a
n
d
W
.
C
h
i
n
g
w
a
r
u
,
“
T
h
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o
f
f
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m
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t
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t
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,
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t
s
,
v
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.
2
,
n
o
.
6
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6
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o
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:
1
0
.
3
3
9
0
/
n
u
2
0
6
0
6
1
1
.
[
3
]
K
.
B
.
M
a
ss
a
u
t
,
M
.
F
.
F
.
S
i
q
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e
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a
,
A
.
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.
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.
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1
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1
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6
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2
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:
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5
5
9
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5
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o
e
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v
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1
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1
0
-
1
2
1
.
[
4
]
J.
G
.
B
.
Ja
n
u
á
r
i
o
,
A
.
S
.
O
l
i
v
e
i
r
a
,
S
.
S
.
D
i
a
s,
S
.
J.
K
l
o
s
o
s
k
i
,
a
n
d
T.
C
.
P
i
me
n
t
e
l
,
“
K
e
f
i
r
i
c
e
c
r
e
a
m
f
l
a
v
o
r
e
d
w
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t
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f
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t
s
a
n
d
sw
e
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t
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n
e
d
w
i
t
h
h
o
n
e
y
:
p
h
y
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c
a
l
a
n
d
c
h
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m
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c
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l
c
h
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s
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d
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c
c
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n
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e
,
”
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n
t
e
rn
a
t
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o
n
a
l
Fo
o
d
Re
se
a
r
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h
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o
u
rn
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l
,
v
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l
.
2
5
,
n
o
.
1
,
p
p
.
1
7
9
–
1
8
7
,
2
0
1
8
.
[
5
]
M
.
G
ó
r
a
l
,
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Evaluation Warning : The document was created with Spire.PDF for Python.
I
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2252
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8
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489
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Evaluation Warning : The document was created with Spire.PDF for Python.