(2026). Comparative evaluation of high-pressure processing and enzyme maceration as innovative nonthermal pre-treatments in jaboticaba juice production. Italian Journal of Food Science.
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Chicago Style (17th ed.) Citation
"Comparative Evaluation of High-pressure Processing and Enzyme Maceration as Innovative Nonthermal Pre-treatments in Jaboticaba Juice Production."
Italian Journal of Food Science 2026.
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MLA (9th ed.) Citation
"Comparative Evaluation of High-pressure Processing and Enzyme Maceration as Innovative Nonthermal Pre-treatments in Jaboticaba Juice Production."
Italian Journal of Food Science, 2026.
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Warning: These citations may not always be 100% accurate.