Physicochemical characteristics, antioxidant activity, and acceptability of strawberry-enriched ketchup sauces

[Display omitted] •The use of half of strawberry pulp did not change consumer acceptability for ketchup.•Strawberry pulp in ketchup enriches the final product with new antioxidants.•The addition of strawberry pulp to ketchup could reduce the need to add sugar. The addition of strawberry pulp to ketc...

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