Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose . Scientia Agricola, [S. l.], v. 66, n. 1, p. 40–43, 2009. DOI: 10.1590/S0103-90162009000100005. Disponível em: https://revistas.usp.br/sa/article/view/22418.. Acesso em: 26 mar. 2025.