[1]
Daiuto, Érica R. et al. 2011. Sensorial, biochemical and microbiological evaluations of guacamole, an avocado based product, under cold storage and added with ascorbic acid. Semina: Ciências Agrárias. 32, 2 (Jul. 2011), 599–612. DOI:https://doi.org/10.5433/1679-0359.2011v32n2p599.