BORGES, R. B. R.; MEIRA, A. C. F. de O.; DAMIANI, C.; RESENDE, J. V. de. Combined methods at low temperature to minimize quality loss in acerola and jaboticaba: immersion in CaCl2, freezing, and freeze-drying. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.12223. Disponível em: https://fst.emnuvens.com.br/revista/article/view/83. Acesso em: 18 set. 2024.