Changes in pectinases, dietary fibers, and physicochemical indices related to the flavor of cubiu fruits during ripening. Acta Scientiarum. Agronomy, [S. l.], v. 37, n. 2, p. 171–179, 2015. DOI: 10.4025/actasciagron.v37i2.19683. Disponível em: https://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/19683. Acesso em: 2 jun. 2026.