VASYLYSHYNA, O. V. CHANGE IN QUALITY OF CHERRY FRUITS PRE-PROCESSED WITH POLYSACCHARIDE COMPOSITIONS DURING STORAGE. Scientific Progress & Innovations, [S. l.], n. 3, p. 13–20, 2020. DOI: 10.31210/visnyk2020.03.01. Disponível em: https://journals.pdau.edu.ua/visnyk/article/view/1361. Acesso em: 14 oct. 2025.