International Journal of Food Science and Technology, 2010, 45(8), 1724-1731

Lima, J. R., Elizondo, N. J., & Bohuon, P. (2010). Kinetics of ascorbic acid degradation and colour change in ground cashew apples treated at high temperatures (100-180 ºC). International Journal of Food Science and Technology, 45(8), 1724-1731.