USCANGA-SOSA, Diana P., María B. PÉREZ-GAGO, Fernando C. GÓMEZ-MERINO, José A. HERRERA-CORREDOR, Aleida S. HERNÁNDEZ-CÁZARES, and Adriana CONTRERAS-OLIVA. “Effect of Antioxidants and PH on Browning and Firmness of Minimally Processed Eggplant”. Notulae Botanicae Horti Agrobotanici Cluj-Napoca 48, no. 1 (March 31, 2020): 79-89. Accessed July 9, 2020. https://notulaebotanicae.ro/index.php/nbha/article/view/11700.