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The effect of two methods of pomegranate (Punica granatum L) juice extraction on quality during storage at 4 degrees C

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Academic year: 2021

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Figure 1. Evolution of concentration of anthocyanins present in the pomegranate juice obtained by seed centrifugation and stored for 72 hours at 4 ◦ C
Figure 2. Evolution of concentration of anthocyanins present in the pomegranate juice obtained by squeezing of fruit halves with an electric lemon squeezer and stored for 72 hours at 4 ◦ C
Figure 6. Evolution of sugar concentration in the pomegranate juice obtained by the squeezing of fruit halves with an electric lemon squeezer and stored for 72 hours at 4 ◦ C
Figure 8. Evolution of ◦ Brix of pomegranate juices obtained by centrifugation of seeds and by the squeezing of fruit halves with an electric lemon squeezer and stored for 72 hours at 4 ◦ C

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