HAN, P.; GUO, C.-P.; SHUI, G.-L.; PAN, Z.-Y.; LIN, H.-R.; TANG, B.-H. Combination of soy protein isolate and calcium chloride inhibits browning and maintains quality of fresh-cut peaches. Emirates Journal of Food and Agriculture, [S. l.], v. 35, n. 6, 2023. DOI: 10.9755/ejfa.2023.v35.i6.3118. Disponível em: https://ejfa.me/index.php/journal/article/view/3118. Acesso em: 10 may. 2024.