[1]
Valença da Silva, A. de P. et al. 1998. Stability of the clarified cajá fruit juice (<i>Spondias lutea</i> L.) processed by pectinolytic enzymes and fining agents. Pesquisa Agropecuaria Brasileira. 33, 11 (Nov. 1998), 1933–1938. DOI:https://doi.org/10.1590/S1678-3921.pab1998.v33.5014.