Impact of High-Pressure Processing on the Physicochemical and Storage Stability of Tepache, a Pineapple By-product Fermented Beverage. Journal of Biochemistry, Microbiology and Biotechnology, [S. l.], v. 13, n. 2, p. 70–73, 2025. DOI: 10.54987/jobimb.v13i2.1139. Disponível em: https://journal2.hibiscuspublisher.com/index.php/JOBIMB/article/view/1139. Acesso em: 11 may. 2026.