摘要：The study evaluated consumer acceptance of the appearance, aroma, taste and overall acceptability of freshjuices to support the development of fresh juices designed to exploit the sensory characteristics and nutritional advantages offresh vegetables and to meet the needs of modern consumers, who increasingly buy products to save time, without abandoninga healthy diet. Carrot, wheat grass, and bitter gourd juices were assessed for the total moisture content, total solids, total solublesolids and sensory analysis
关键词：Carrot Juice. Bitter Gourd Juice. Wheat Grass Juice. Sensory Scores. Total Moisture Content. Total Solids.;Total Soluble Solids
