Effect of CO<sub>2</sub> Preservation Treatments on the Sensory Quality of Pomegranate Juice

Effect of CO<sub>2</sub> 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<sub>2</sub> preservation treatment on the sensory quality of pomegranate juice at t<sub>...

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Bibliographic Details
Main Authors: Ana Carolina Mosca, Leonardo Menghi, Eugenio Aprea, Maria Mazzucotelli, Jose Benedito, Alessandro Zambon, Sara Spilimbergo, Flavia Gasperi
Format: Article
Language:English
Published: MDPI AG 2020-11-01
Series:Molecules
Subjects:
pomegranate
supercritical carbon dioxide
pasteurization
projective mapping
check-all-that-apply
volatile profile
Online Access:https://www.mdpi.com/1420-3049/25/23/5598

Internet

https://www.mdpi.com/1420-3049/25/23/5598

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