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.; PEREIRA, P. A. P. 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, Campinas, Brasil, v. 46, 2026. DOI: 10.5327/fst.584. Disponível em: https://www.fstjournal.com.br/revista/article/view/584. Acesso em: 18 abr. 2026.