REHMAN, Abdul et al. Application of dielectric barrier discharge cold plasma for improving quality and shelf life of cantaloupe–sugarcane-blended juice. Italian Journal of Food Science, Singapore, v. 37, n. 4, p. 383–402, 2025. DOI: 15586/ijfs.v37i4.3191. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3191. Acesso em: 4 oct. 2025.