KRISTIANTO, Y.; WIGNYANTO; ARGO, B. D.; SANTOSO, I. Effect of fuzzy-controlled slow freezing on pumpkin (Cucurbita Moschata Duch) cell disintegration and phenolics. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 277–285, 2020. DOI: 10.5219/1303. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1303. Acesso em: 22 nov. 2024.