ROCHMAH, A. N.; LAZUARDI, E. Z. B.; MULYANI, R.; ADI, P.; ARYANI, Y.; NGADIARTI, I.; ALYENSI, F.; ROPITASARI, R.; ABDI, Y. F. R.; NADHILAH, D.; SULEMAN, D. P.; RIZKI, P. R.; ZULFA, F. Preserving Vitamin C, Antioxidant Capacity, and Sensory Attributes of Minimally Processed Fresh-Cut Pineapple (Ananas comosus) Using Mild Heat Blanching. Pro Food, [S. l.], v. 11, n. 2, p. 241–250, 2025. DOI: 10.29303/profood.v11i2.526. Disponível em: https://profood.unram.ac.id/index.php/profood/article/view/526. Acesso em: 9 dec. 2025.