Effect of selected plant extracts on the inhibition of enzymatic browning in fresh-cut apple. Journal of Applied Botany and Food Quality, [S. l.], v. 87, 2014. DOI: 10.5073/JABFQ.2014.087.003. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/2229.. Acesso em: 18 may. 2024.