Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes

<div>Multiple factorial analysis (MFA) of CATA data. (a) Representation of the terms used to describe the three mixed juice prepared with ACMP obtained by the different drying methods (spouted bed drying, spray-drying, and freeze-drying) and their acceptance and (b) representation of mixed juice obtained by ACMPs.</div>

Journal of Food Quality

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Figure 1

Figure 1: Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes 

Figure 1 | Impact of Different Drying Methods on the Acerola-Ceriguela Mixed Pulp: Physicochemical Characteristics, Bioactive Compounds, and Sensory Attributes 