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Teixeira F, Santos BAd, Nunes G, Soares JM, Amaral LAd, Souza GHOd, Resende JTVd, Menegassi B, Rafacho BPM, Schwarz K, et al. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules. 2020; 25(7):1670. https://doi.org/10.3390/molecules25071670

Teixeira, Flavia, Bruna Aparecida dos Santos, Graziela Nunes, Jaqueline Machado Soares, Luane Aparecida do Amaral, Gabriel Henrique Oliveira de Souza, Juliano Tadeu Vilela de Resende, Bruna Menegassi, Bruna Paola Murino Rafacho, Kélin Schwarz, and et al. 2020. "Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics" Molecules 25, no. 7: 1670. https://doi.org/10.3390/molecules25071670

Teixeira, F., Santos, B. A. d., Nunes, G., Soares, J. M., Amaral, L. A. d., Souza, G. H. O. d., Resende, J. T. V. d., Menegassi, B., Rafacho, B. P. M., Schwarz, K., Santos, E. F. d., & Novello, D. (2020). Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules, 25(7), 1670. https://doi.org/10.3390/molecules25071670