Empleo de coberturas de sales ácidas de quitosana en la conservación de piña mínimamente procesada: Use of coatings of chitosan acid salts in the preservation of minimally processed pineapple. Ciencia y Tecnología de Alimentos, [S. l.], v. 25, n. 1, p. 31–36, 2015. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/303.. Acesso em: 17 may. 2024.