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SALGADO, D.L., AMORIM, K.A., ANDRADE, L.A., RODRIGUES, J.F., CURI, P.N., de SOUZA, V.R., BASTOS, S.C. e PINHEIRO, A.C.M. 2024. Sensory approach to added sugar reduction in strawberry juices using fuyu persimmon. Food Science and Technology. 44, (out. 2024). DOI:https://doi.org/10.5327/fst.00277.