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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
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