Effects of pasteurization and storage on turbidity and copigmentation in pomegranate juices clarified with various hydrocolloid combinations
Meltem Türkyılmaz, Fatmagül Hamzaoğlu, Mehmet Özkan
Topics & Concepts
PasteurizationChemistryFood scienceSyneresisAnthocyaninChlorogenic acidHyperosideQuercetinBiochemistryAntioxidantPomegranate: compositions and health benefitsPostharvest Quality and Shelf Life ManagementPhytochemicals and Antioxidant Activities