Figure 2. Representation of the formulations for the overall acceptance in the first and second Principal component analysis (PCA) of mixed nectar of cupuassu and green tea with different soluble solids contents

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