ESPAÑOL; ESPAÑOL; ESPAÑOL; ESPAÑOL; ESPAÑOL. Changes in the content of free amino acids In cherimoya fruits at various ripening temperatures. Ars Pharmaceutica (Internet), [S. l.], v. 36, n. 1, p. 51–58, 1994. Disponível em: https://revistaseug.ugr.es/index.php/ars/article/view/24671. Acesso em: 22 jul. 2024.