Research Article
Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae
Figure 2
Chagalapoli (Ardisia compressa) HPLC chromatograms at 320 nm: (a) filtered juice; (b) partially filtered juice; (c) filtered fermented beverage; (d) partially filtered fermented beverage.
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(b) |
(c) |
(d) |