TEH, A. H.; TING, T. W. Effect of Cooking Method on The Physicochemical Properties of Tomatoes. Malaysian Applied Biology, [S. l.], v. 53, n. 4, p. 17–26, 2024. DOI: 10.55230/mabjournal.v53i4.3051. Disponível em: https://jms.mabjournal.com/index.php/mab/article/view/3334. Acesso em: 3 dec. 2024.