Effect of freeze-drying on the beta-carotene content of guacamole. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 17, n. 2, p. 6–25, 2019. DOI: 10.24054/limentech.v17i2.329. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/329. Acesso em: 16 oct. 2025.