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http:/vm.cfsan.fda.gov/~comm/lacf-phs.HTML
Around 6.4 but lower from a can. Presumably due to the fact low pH slowed the discolouration of broccoli in tests.
This is of course the pH of the substance, as apposed to the effect it has on us once digested.
friendly1_uk
6.0 - 6.8
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