Differences in the physical and chemical characteristics of guavas (Vietnamese and Beaumont) related to processing
The physical and chemical characteristics of the Vietnamese and Beaumont guavas were compared. There was no significant difference in the pH of the two fruit varieties. The total soluble solids content of the Vietnamese fruit decreased upon fruit ripening (from 8.6 degrees Brix - 6.4 degrees Brix) w...
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| Main Authors: | , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Impaque Publishing
2013
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/4063 |
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