Fig. 2From: Plant-based pecan nut cake beverage enrichment of phytochemicals and antioxidant properties using multi-stage block freeze concentrationEvolution of CIELab color parameters (a), Browning Index (b), total color difference (c) and the correlogram for total solids content (TSC) and the color parameters of concentrate (d) and ice (e) fractions of pecan nut cake beverage (PNB) over five block freeze concentration stagesBack to article page