NGUYEN, T. H.; PHAN, H. T. Solutions for effective prevention of after-cooking discoloration in deep-fried eggplant (Solanum melongena L.). Agriculture and Natural Resources, Bangkok, Thailand, v. 56, n. 6, p. 1153–1162, 2022. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/257252. Acesso em: 1 oct. 2026.