1.
Kamarol Zaman NAH, Ijod G, Nawawi NIM, Rosli NAM, Hean CG, Adzahan NM, et al. Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production. Ital. J. Food Sci. [Internet]. 2026 Apr. 1 [cited 2026 May 1];38(2):56–70. Available from: https://itjfs.com/index.php/ijfs/article/view/3433