Fig 2 The changes of L∗ , a∗ and b∗ values in banana, potato, mushroom and apple puree; (A) L∗ , (B) a ∗ and (C) b∗ after blended with pineapple shell extract for 5 min and stored at 5°C for 24 hrs.
Fig 2 The changes of L∗, a∗ and b∗ values in banana, potato, mushroom and apple puree; (A) L∗, (B)a∗ and (C) b∗ after blended with pineapple shell extract for 5 min and stored at 5°C for 24 hrs.