LORO, A. C.; CORREIA, A. de F. K.; SPOTO, M. H. F. Effect of the osmotic and adiabatic dehydration process on the nutritional composition of tomatoes. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.00030 . Disponível em: https://fst.emnuvens.com.br/revista/article/view/30. Acesso em: 18 set. 2024.