VASCONCELOS, Christiane Mileib; OLIVEIRA, Eduardo Basílio; ARANTES, Luma Furtado; ROSSI, Stephania Nunes; ROCHA, Rovena Lebarch; PUSCHMANN, Rolf; CHAVES, José Benício Paes. ANTIBROWNING EFFECT OF THE COMBINATION OF ASCORBIC, CITRIC AND TARTARIC ACIDS ON QUALITY OF MINIMALLY PROCESSED YACON (Smallanthus sonchifolius). Boletim do Centro de Pesquisa de Processamento de Alimentos, [S. l.], v. 36, n. 2, 2020. DOI: 10.5380/bceppa.v36i2.62947. Disponível em: https://revistas.ufpr.br/alimentos/article/view/62947. Acesso em: 7 jan. 2026.