1.
Brotel N, de Carvalho VD. Effect of fruit weight on the internal browning and quality of pineapple cv. ’Smooth Cayenne1. I -Polyphenol oxidase, peroxidase activities and phenolic compounds. PAB [Internet]. 1993 Jun. 1 [cited 2026 Jul. 7];28(6):733-42. Available from: https://apct.sede.embrapa.br/pab/article/view/3932