KUUSI, T. The most important quality criteria of some homegrown black-currant varieties I. Ascorbic acid. Agricultural and Food Science, [S. l.], v. 37, n. 4, p. 264–281, 1965. DOI: 10.23986/afsci.71645. Disponível em: https://journal.fi/afs/article/view/71645. Acesso em: 29 jun. 2024.