TEPE, F. B.; EKÄ°NCÄ°, R.; EKÄ°NCÄ°, A. THE PHYSICAL AND CHEMICAL PROPERTIES OF THE JUJUBE FRUITS AT DIFFERENT MATURATION STAGES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 11, n. 4, p. e4370, 2022. DOI: 10.55251/jmbfs.4370. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/4370. Acesso em: 25 apr. 2024.