Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid

<div>Percent degradation of folic acid as a result of temperature effect with time (Free FA: free folic acid; FA-A: folic acid encapsulated submicron particles).</div>

Journal of Food Quality

fig4

Figure 4

Figure 4: Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid 

Figure 4 | Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid 