STABILITY OF POTENTIALLY BIOACTIVE COMPOUNDS IN RED STRAWBERRY GUAVA (PSIDIUM CATTLEIANUM SABINE) AND RED BRAZILIAN CHERRY (EUGENIA UNIFLORA L.) JAMS. International Journal of Food and Nutritional Sciences, [S. l.], v. 7, n. 2, p. 01–12, 2018. Disponível em: https://www.ijfans.org/index.php/Journal/article/view/532. Acesso em: 14 aug. 2026.