Rochmah AN, Lazuardi EZB, Mulyani R, Adi P, Aryani Y, Ngadiarti I, Alyensi F, Ropitasari R, Abdi YFR, Nadhilah D, Suleman DP, Rizki PR, Zulfa F. Preserving Vitamin C, Antioxidant Capacity, and Sensory Attributes of Minimally Processed Fresh-Cut Pineapple (Ananas comosus) Using Mild Heat Blanching. profood [Internet]. 2025Nov.28 [cited 2025Dec.9];11(2):241-50. Available from: https://profood.unram.ac.id/index.php/profood/article/view/526