Santos, Paloma Cristina dos, Marina Maximiano de Oliveira Santos, Angelina de Sousa Chagas, Fernanda Isabela Moreira, Maria Cecília Evangelista Vasconcelos Schiassi, Renata Osaqui Floriano, Thessa Cristina Alonso, e Patrícia Aparecida Pimenta Pereira. “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 (abril 10, 2026). Acessado abril 18, 2026. https://www.fstjournal.com.br/revista/article/view/584.