MANEV, Z.; ZHELYAZKOV, S. STUDY THE INFLUENCE OF THERMAL PASTEURIZATION, ULTRAVIOLET AND ULTRASOUND IRRADIATION ON THE MECHANICAL PROPERTIES, ANTIOXIDANT ACTIVITY AND BIOACTIVE SUBSTANCES OF PEAR JELLY. Journal of microbiology, biotechnology and food sciences, [S. l.], p. e10973, 2025. DOI: 10.55251/jmbfs.10973. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/10973. Acesso em: 1 apr. 2025.