Delaying organoleptic ripening of tomato (Lycopersicum esculentum) cv. Milano using combined methods. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 9, n. 2, p. 95–103, 2011. DOI: 10.24054/limentech.v9i2.1546. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1546. Acesso em: 6 nov. 2025.