HELIKH, A.; FILON, A. Biochemical variability of vegetable juice powders: a key factor in modulating the physicochemical properties and safety profile of vegan fermented sausages. Technology audit and production reserves, [S. l.], v. 4, n. 3(84), p. 52–59, 2025. DOI: 10.15587/2706-5448.2025.334830. Disponível em: https://journals.uran.ua/tarp/article/view/334830. Acesso em: 5 feb. 2026.