Pulp was stored for 4 months and aroma, flavour, texture, appearance and colour (sensory characteristics) and pH, acidity, soluble solids, ascorbic acid, carotenoids, phenol compounds and antioxidant activity (physicochemical properties) were evaluated by the ß-carotene blanching method each fortnight.
Hugh tiene muy buen aspecto, ¿ no crees?scielo-abstract scielo-abstract