USCANGA-SOSA, D. P.; PÉREZ-GAGO, M. B.; GÓMEZ-MERINO, F. C.; HERRERA-CORREDOR, J. A.; HERNÁNDEZ-CÁZARES, A. S.; CONTRERAS-OLIVA, A. Effect of antioxidants and pH on browning and firmness of minimally processed eggplant. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, [S. l.], v. 48, n. 1, p. 79–89, 2020. DOI: 10.15835/nbha48111700. Disponível em: https://www.notulaebotanicae.ro/index.php/nbha/article/view/11700. Acesso em: 9 dec. 2022.