TEPE, F. B. Thermal Degradation and Thermodynamic Properties of Ascorbic Acid, Total Phenolic Content and Antioxidant Activity of Convective Dried Kiwi Fruits. Turkish Journal of Agriculture - Food Science and Technology, [S. l.], v. 10, n. 10, p. 1877–1883, 2022. DOI: 10.24925/turjaf.v10i10.1877-1883.5360. Disponível em: https://agrifoodscience.com/index.php/TURJAF/article/view/5360. Acesso em: 28 nov. 2024.