Figure 4. Mean values of aroma as a sensory attribute of the carrot-pineapple juices

From

Effects of Blanching on Physicochemical Properties of Chantenay Carrots Juice and Assessing the Qualities of Formulated Carrot-MD2 Pineapple Juice Blends

Joseph Adubofuor, Isaac Amoah, Raphael Dela Ayivi

American Journal of Food Science and Technology. 2016, 4(3), 81-88 doi:10.12691/ajfst-4-3-4