The fruits and vegetables known for their vitamin C content such as kiwi, guava, strawberries, star fruit, parsley, Italian parsley and cabbage were blended with 3 g/100 mL MPA at 1:1 (g:g) for 3 min and homogenized for 30 s. For citrus fruits, 3 g/100 mL MPA was added during centrifugation.
The fruits and vegetables known for their vitamin C content such as kiwi, guava, strawberries, star fruit, parsley, Italian parsley and cabbage were blended with 3 g/100 mL MPA at 1:1 (g:g) for 3 min and homogenized for 30 s. For citrus fruits, 3 g/100 mL MPA was added during centrifugation.
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