Table 2. Mean values and standard deviation of the sensory attributes color, appearance, aroma, flavor, sweetness, acidity, body and overall acceptance of mixed nectar of cupuassu and green tea with different ratio of vegetables in the mixed base

From

Mixed Nectar of Cupuassu (Theobroma grandiflorum) and Green Tea and the Effect of Preservatives and Storage on Nutritional and Sensorial Characteristics

Gabrielli Nunes Clímaco, Virgínia Kelly Gonçalves Abreu, Tatiana De Oliveira Lemos, Ana Lúcia Fernandes Pereira

Journal of Food and Nutrition Research. 2019, 7(5), 361-369 doi:10.12691/jfnr-7-5-5