Effect of conventional blanching of apple slices on quality characteristics of apple juice after storage at 4oC for 30 days. NTU Journal of Agriculture and Veterinary Science, [S. l.], v. 4, n. 4, 2024. DOI: 10.56286/f46kqx14. Disponível em: https://journals.ntu.edu.iq/index.php/NTU-JAVS/article/view/824.. Acesso em: 13 apr. 2025.