1.
Dzogbefia V, Djokoto D. Comparison of Physico–Chemical and Sensory Characteristics of Pawpaw Juice Extracted with Locally Produced and Commercial Pectin Enzymes. JUST [Internet]. 2016Feb.16 [cited 2024Jul.16];26(3). Available from: https://webapps.knust.edu.gh/just/index.php?journal=just&page=article&op=view&path[]=688