TONGCHAI PUTTONGSIRI; RATIPORN HARUENKIT. Changes in Ascorbic Acid, Total Polyphenol, Phenolic Acids and Antioxidant Activity in Juice Extracted from Coated Kiew Wan Tangerine During Storage at 4, 12 and 20°C. Agriculture and Natural Resources, Bangkok, Thailand, v. 44, n. 2, p. 280–289, 2010. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/244915. Acesso em: 14 may. 2024.