ВОЙЦЕХОВСКИЙ, В. SORTS FEATURES FORMING ASKORBIC ACID IN TOMATO. Modern engineering and innovative technologies, [S. l.], v. 2, n. 04-02, p. 50–53, 2017. DOI: 10.30890/2567-5273.2018-04-02-034. Disponível em: https://www.moderntechno.de/index.php/meit/article/view/meit04-02-034. Acesso em: 15 may. 2024.