Figure 2. Sensory evaluation of each formulation. Values are expressed as mean ± standard deviation (SD) (n= 15) of 15 panelists

From

Production of an Effervescent Powder from Solanum betaceum Fruit Having Enhanced Antioxidant Properties

Julie Fernanda Benavides Arévalo, Yasmín Eliana Lopera Pérez, John Rojas

Journal of Food and Nutrition Research. 2021, 9(3), 108-113 doi:10.12691/jfnr-9-3-2