J Soybihe Sobrinho

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The retention of ascorbic acid, beta-carotene and sensory properties of freeze-dried red guava pulp stored during 18 months in hermetically sealed brown glass flasks, at room temperature (ca. 25 degrees C) was studied. The results showed that the losses during freeze-drying were of 8.13% for ascorbic acid and 0.63% for beta-carotene. During storage more(More)
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