POWPONGCHAN, P. Effect of pre−treatments and freezing methods on frozen mulberry qualities for fresh fruit consumption. Food and Applied Bioscience Journal, [S. l.], v. 9, n. 1, p. 42–50, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/240029. Acesso em: 21 sep. 2026.