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. 2021 May 26;10(6):1198. doi: 10.3390/foods10061198

Figure 2.

Figure 2

(a) Mean values and standard deviation of ascorbic acid variation of pasteurized orange juice (OJP and OJWP) with 2.5, 5, and 7.5 RMD%; (b) Mean values and standard deviation of vitamin C variation of pasteurized orange juice (OJP and OJWP) with 2.5, 5, and 7.5 RMD%. Letters indicate homogeneous groups established by the ANOVA (p < 0.05) for each parameter analyzed. OJP, orange juice with pulp; OJWP, orange juice without pulp.