“Juicing Method More Impactful than Producing Area on Pomegranate Juice Composition and Quality”

https://pubmed.ncbi.nlm.nih.gov/38117127

The juicing method significantly affects the composition and quality of ‘Black-seed’ pomegranate juice, including its color, organic acids, sugars, phenolic compounds, and volatile compounds, more so than the producing area of the fruit.