HIGHLIGHTS
- who: Ana Carolina Mosca et al. from the Department of Industrial Engineering, University of Padua, Via Marzolo, Padua, Italy have published the research: Effect of CO2 Preservation Treatments on the Sensory Quality of Pomegranate Juice, in the Journal: Molecules 2020, 25, x FOR PEER REVIEW of /2020/
- what: 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 CO2 preservation treatment on the sensory quality of pomegranate juice at t0 and after a conservation period of four weeks . . .
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