SENSORY ATTRIBUTES OF THE CRUSH MADE FROM POMEGRANATE AND GUAVA. International Journal of Food and Nutritional Sciences, [S. l.], v. 3, n. 4, p. 163–167, 2014. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/222. Acesso em: 8 sep. 2026.