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2. AOAC (1990b). Official method 942.15. Acidity (titratable) of fruit products. Glass electrode method. In Official methods of analysis, Vol. 2, Food composition, additives, natural contaminants (15th ed.) (pp. 918). Arlington, VA, USA: Association of Official Analytical Chemists.
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5. Brecht, J. K., Sargent, S. A., Kader, A. A., Mitcham, E. J., Maul, F., Brecht, P. E., & Menocal, O. (2014). Manual de prácticas para el manejo poscosecha del mango. Orlando: UF IFAS Extension.