Effect of acidification, fermentation and addition of calcium on the quality of canned cauliflower (Brassica oleraceae L.) . Scientia Agricola, [S. l.], v. 50, n. 1, p. 127–139, 1993. DOI: 10.1590/S0103-90161993000100018. Disponível em: https://www.revistas.usp.br/sa/article/view/20099.. Acesso em: 12 feb. 2025.