Research Article
Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage
Figure 1
The effect of storage at 6°C on (a) pH and (b) Brix of unsweetened (control, red circle), sucrose (blue circle), caramel (green square), honey (olive green square), and sucralose-sweetened (pink circle) Bissap during 18 days. Significantly different at .