Impact of Processing on Flavor Volatiles and Physicochemical Properties of Pomegranate Juice
Author:
Publisher
Egypts Presidential Specialized Council for Education and Scientific Research
Link
http://scuj.journals.ekb.eg/article_6666_6ed9b8b6072bc9e1be64e929571998e9.pdf
Cited by 6 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sulfur dioxide generating pads containing different concentrations of sodium metabisulfite maintains postharvest quality of ‘Hicaznar’ pomegranate;Scientia Horticulturae;2024-07
2. Valorization of Lactic Acid Fermentation of Pomegranate Juice by an Acid Tolerant and Potentially Probiotic LAB Isolated from Kefir Grains;Fermentation;2022-03-25
3. Comparative study of not from concentrate and reconstituted from concentrate of pomegranate juices on nutritional and sensory profile;Food Science and Technology International;2021-04-14
4. Evaluation of Yeast Strains for Pomegranate Alcoholic Beverage Production: Effect on Physicochemical Characteristics, Antioxidant Activity, and Aroma Compounds;Microorganisms;2020-10-14
5. Functional pomegranate beverage production by fermentation with a novel synbiotic L. paracasei biocatalyst;Food Chemistry;2020-03
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