NGAMCHUACHIT, P. Fresh-Cut Mango: Physiology and Critical Factors Affecting Quality. Journal of Food Technology, Siam University, [S. l.], v. 12, n. 1, p. 17–34, 2017. Disponível em: https://li01.tci-thaijo.org/index.php/JFTSU/article/view/76150. Acesso em: 22 feb. 2024.