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. 2022 Mar 7;84:105975. doi: 10.1016/j.ultsonch.2022.105975

Fig. 2.

Fig. 2

Effects of sterilization methods on (A) soluble pectin and soluble protein contents and (B) ascorbic acid content of cloudy apple juice. Different letters (a–d, A–E) indicate significant differences (P < 0.05) between different sterilization methods. Experiments were performed in triplicate; vertical bars indicate ± SD (P < 0.05).