Table 7. Microbiological characterization of different formulations based on cashew apple juice and papaya juice

From

Optimization of a Cocktail Based on Cashew Apple and Papaya Juice Using Mixing Design

Jean Ives Kablan Gnoumou, Doudjo Soro, Youssouf Kisselmina Koné, Ernest Koffi

Journal of Food and Nutrition Research. 2022, 10(1), 50-57 doi:10.12691/jfnr-10-1-7