Effect of CO(2) Preservation Treatments on the Sensory Quality of Pomegranate Juice

Due to the interest in identifying cost-effective techniques that can guarantee the microbiological, nutritional, and sensorial aspects of food products, this study investigates the effect of CO(2) preservation treatment on the sensory quality of pomegranate juice at t(0) and after a conservation pe...

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Detalles Bibliográficos
Autores principales: Mosca, Ana Carolina, Menghi, Leonardo, Aprea, Eugenio, Mazzucotelli, Maria, Benedito, Jose, Zambon, Alessandro, Spilimbergo, Sara, Gasperi, Flavia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7730496/
https://www.ncbi.nlm.nih.gov/pubmed/33260509
http://dx.doi.org/10.3390/molecules25235598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7730496/
https://www.ncbi.nlm.nih.gov/pubmed/33260509
http://dx.doi.org/10.3390/molecules25235598

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