HIGHLIGHTS
- who: Maria Concetta Tenuta and colleagues from the Department of Life Sciences, University of Modena and Reggio Emilia, Reggio Emilia, Italy have published the research: Shelf Life Extension and Nutritional Quality Preservation of Sour Cherries through High Pressure Processing, in the Journal: Foods 2023, 342 of /2023/
- what: This study assessed the effectiveness of high pressure processing (HPP) for the quality maintenance of pitted sour cherries with special regard to microbial stabilization and the maintenance of color and of chemical-nutritional properties. In this study, the phytochemical content literature, fresh sour cherries show a high . . .
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