tailieunhanh - A study on processing conditions of fermented acerola juice

The results showed that the Brazil variety (Malpiphia emarginata ) had highest vitamin C content ( mg/100 g), followed by sour variety (Malpiphia glabra L.) ( mg/100 g) and sweet variety (Malpiphia punicifolia L.) ( mg/100 g). However, according to sensory evaluation results, the sour acerola juice after fermentation had the highest overall score, indicating to be the most suitable for processing. | A study on processing conditions of fermented acerola juice