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USCANGA-SOSA, D.P., PÉREZ-GAGO, M.B., GÓMEZ-MERINO, F.C., HERRERA-CORREDOR, J.A., HERNÁNDEZ-CÁZARES, A.S. and CONTRERAS-OLIVA, A. 2020. Effect of antioxidants and pH on browning and firmness of minimally processed eggplant. Notulae Botanicae Horti Agrobotanici Cluj-Napoca. 48, 1 (Mar. 2020), 79-89. DOI:https://doi.org/10.15835/nbha48111700.