Lyophilized inchicapi: organoleptic, chemical and microbiological characteristic. Agroindustrial Science, [S. l.], v. 10, n. 1, p. 37–42, 2020. DOI: 10.17268/agroind.sci.2020.01.05. Disponível em: https://revistas.unitru.edu.pe/index.php/agroindscience/article/view/2856. Acesso em: 19 jul. 2026.