Figure 6:
Influence of different food chemical preservatives on the ascorbic acid (mg/100g) of mango and loquat blended pulp at ambient condition (25±2⁰C). MLBP: Mango Loquat Blended Pulp.
Influence of different food chemical preservatives on the ascorbic acid (mg/100g) of mango and loquat blended pulp at ambient condition (25±2⁰C). MLBP: Mango Loquat Blended Pulp.