SUTTIRAK, W.; MANURAKCHINAKORN, S. Potential Application of Ascorbic Acid, Citric Acid and Oxalic Acid for Browning Inhibition in Fresh-Cut Fruits and Vegetables. Walailak Journal of Science and Technology (WJST), [S. l.], v. 7, n. 1, p. 5–14, 2011. Disponível em: https://wjst.wu.ac.th/index.php/wjst/article/view/47. Acesso em: 3 mar. 2024.