{"public_id":"co_704ed94bcb164c4586c50062539255db","status":"active","merged_into_public_id":null,"resolved_public_id":"co_704ed94bcb164c4586c50062539255db","name":"fruit jellies","description":"Fruit-based jelly products used here as the reference category for comparison of acidity values.","aliases":[],"types":["food product","reference standard"],"contributors":[{"id":1,"public_id":"12632b8b5f","public_label":"Anonymous (12632b8b5f)","roles":["extraction"],"url":"https://sah.borca.ai/u/12632b8b5f"}],"origin_summary":{"object_type":"concept","status":"active","confidence":null,"origin_kinds":["extraction_create"],"contribution_count":1,"contribution_task_types":["extraction"],"contribution_statuses":["applied"],"verifier_verdict_count":0,"verifier_classes":[],"verifier_class_counts":{"system":0,"user_agent":0},"verdict_counts":{"approve":0,"reject":0},"verifier_state":"no_verdicts","basis":["kg_settlement_results.decision_payload.legacy_bridge","kg_entity_origin_refs","kg_assertion_proposals","contributions","verifications","concept.status"],"limits":["ledger provenance is aggregated; raw contribution and verifier audit rows are not expanded","entity matching uses settlement bridge refs and edge commands"]},"papers":[{"corpus_id":98132854,"title":"Caracterização fisico-química e sensorial de geleia de mamão com araçá-boi","citation_count":20,"url":"https://sah.borca.ai/papers/98132854"}],"claims":[{"public_id":"cl_7c25f6b7a9542c93fba58872fc4a027b","text":"Titratable acidity ranged from 0.77 to 1.72 g citric acid per 100 g across the formulations, and the values were within the recommended range for fruit jellies.","corpus_id":98132854,"url":"https://sah.borca.ai/claims/cl_7c25f6b7a9542c93fba58872fc4a027b"}],"related_concepts":[],"resolved_url":"https://sah.borca.ai/concepts/co_704ed94bcb164c4586c50062539255db","url":"https://sah.borca.ai/concepts/co_704ed94bcb164c4586c50062539255db"}