Supplementary data to the article "Development of a marmalade for patients with type 2 diabetes: Sensory characteristics and acceptability"

This is a set of a raw data from sensory analysis of marmalades with modified carbohydrate profile. The data is prepared for further statistical analysis using R.本数据集为一组针对改性碳水化合物特征谱柑橘果酱开展感官分析所得的原始数据，已为后续使用R语言开展统计分析做好准备。