Figure 7:
Influence of different food chemical preservatives on phenolic compounds mango and loquat blended pulp at ambient temperature (25±2⁰C). MLBP: Mango Loquat Blended Pulp.
Influence of different food chemical preservatives on phenolic compounds mango and loquat blended pulp at ambient temperature (25±2⁰C). MLBP: Mango Loquat Blended Pulp.