Development and characterization of the profile of volatile compounds of ice cream cone produced with Tommy Atkins mango peel and kernel flour. Research, Society and Development, [S. l.], v. 10, n. 3, p. e11310313006, 2021. DOI: 10.33448/rsd-v10i3.13006. Disponível em: https://rsdjournal.org/rsd/article/view/13006. Acesso em: 5 dec. 2025.