Maintaining the firmness of minimally processed papaya using pectin methylesterase and calcium lactate. Research, Society and Development, [S. l.], v. 9, n. 11, p. e62091110205, 2020. DOI: 10.33448/rsd-v9i11.10205. Disponível em: https://www.rsdjournal.org/rsd/article/view/10205. Acesso em: 17 dec. 2025.