UNZILATIRRIZQI, Y. E. R.; NURLATIFAH, R. . THE DEVELOPMENT OF LEMON PRODUCTS INTO FRUIT JUICE IS BASED ON THE LEVELS OF VITAMIN C AND pH BASED ON COOKING TEMPERATURE. Fruitset Sains : Jurnal Pertanian Agroteknologi, [S. l.], v. 11, n. 3, p. 151-156, 2023. DOI: 10.35335/fruitset.v11i3.3835. Disponível em: https://iocscience.org/ejournal/index.php/Fruitset/article/view/3835. Acesso em: 1 jul. 2026.