Effects of juicing methods on the bioactive compounds and flavor quality of 'Black-seed' pomegranate from three producing areas.

Overall, the effects of juicing method on 'Black-seed' pomegranate juice were greater than those of raw material producing areas. These results confirmed the good prospect for using the whole 'Black-seed' pomegranate for processing, and also provided a theoretical basis for the healthy product development and utilization of dark color pomegranate varieties. This article is protected by copyright. All rights reserved.