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. 2023 Dec 27;13(1):98. doi: 10.3390/foods13010098

Figure 4.

Figure 4

Radar chart of sensory analysis of jelly samples (F1—grape pomace extract with the granularity of <125 μm; F2—grape pomace extract with the granularity of ≥125–<200 μm; F3—grape pomace extract with the granularity of ≥200–<300 μm; 7—7 g of gelatin; 8.5—8.5 g of gelatin; 10—10 g of gelatin).