Santos, P.C. dos, Santos, M.M. de O., Chagas, A. de S., Moreira, F.I., Schiassi, M.C.E.V., Floriano, R.O., Alonso, T.C. e Pereira, P.A.P. 2026. Degradation kinetics and stability of bioactive compounds, antioxidant capacity, and color parameters of sugar-free jaboticaba jellies subjected to different preservation methods. Food Science and Technology. 46, (abr. 2026). DOI:https://doi.org/10.5327/fst.584.