Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing.

Jun TianFengyun ChengYurou YunJunjie YiShengbao CaiLinyan Zhou

Published in: Journal of the science of food and agriculture (2022)

These results contributed to promoting the color quality and health benefits of cloudy PJ rich in phenolics by optimizing the processing conditions in the food industry. © 2022 Society of Chemical Industry.

Keyphrases

healthcare
public health
quality improvement
mental health
human health
risk assessment
climate change
health risk assessment
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