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