N.J.T, E.; C.O, E. Influence of Processing Methods on the Tannin Content and Quality Characteristics of Cashew By-Products. Agriculture and Food Sciences Research, [S. l.], v. 2, n. 2, p. 56–61, 2015. Disponível em: https://asianonlinejournals.com/index.php/AESR/article/view/179. Acesso em: 3 jul. 2024.