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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Physicochemical properties and bioactive compounds of fermented pomegranate juice as affected by high-pressure processing and thermal treatment

Yuan Maa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaCorrespondence[email protected]
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Xiaocui Yina Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Xiufang Bia Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Fan Sua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Zhilin Lianga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Ming Luoa Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Dongxu Fua Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, China;b Key Laboratory of Food Non-thermal Processing, Engineering and Technology Research Center for Food Non-thermal Processing, Yibin Xihua University Research Institute, Yibin, ChinaView further author information
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Yage Xinga Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Zhenming Chea Sichuan Key Laboratory of Food Biotechnology, School of Food and Bioengineering, Xihua University, Chengdu, ChinaView further author information
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Pages 1250-1269 | Received 18 Mar 2019, Accepted 01 Jul 2019, Published online: 18 Jul 2019

References

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