Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<i>Ardisia compressa</i>) Beverage Fermented Using <i>Saccharomyces cerevisiae</i>

<div>Chagalapoli (<i>Ardisia compressa</i>) HPLC chromatograms at 360 nm: (a) filtered juice; (b) partially filtered juice; (c) filtered fermented beverage; (d) partially filtered fermented beverage.</div>

International Journal of Food Science

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Figure 3

Figure 3: Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (<i>Ardisia compressa</i>) Beverage Fermented Using <i>Saccharomyces cerevisiae</i> 

International Journal of Food Science

Physicochemical and Sensory Characteristics of a Chagalapoli Fruit (Ardisia compressa) Beverage Fermented Using Saccharomyces cerevisiae

Figure 3