Content of bioactive compounds and their contribution to antioxidant capacity during ripening of pineapple (Ananas comosus L.) cv Esmeralda. Journal of Applied Botany and Food Quality, [S. l.], v. 91, p. 61–68, 2018. DOI: 10.5073/JABFQ.2018.091.009. Disponível em: https://test.ojs.openagrar.de/index.php/JABFQ/article/view/7153.. Acesso em: 3 may. 2024.