SUPAPVANICH, S.; TECHAVUTHIPORN, C. Effects of Ultrasound on Browning and Antioxidant Activity of Fresh-Cut Unripe Mango. Journal of Food Technology, Siam University, [S. l.], v. 17, n. 2, p. 141–153, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/256372. Acesso em: 4 may. 2024.