USCANGA-SOSA, D. P., PÉREZ-GAGO, M. B., GÓMEZ-MERINO, F. C., HERRERA-CORREDOR, J. A., HERNÁNDEZ-CÁZARES, A. S., & 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), 79-89. https://doi.org/10.15835/nbha48111700