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Antelo, F. e da Silva, L.S. 2021. EFFECTS OF TEMPERATURE IN DEGRADATION KINETICS OF ANTHOCYANIN FROM JAMUN FRUIT (Eugenia jambolana) USING THE ARRHENIUS, EYRING AND BALL MODELS. Boletim do Centro de Pesquisa de Processamento de Alimentos. 37, 2 (nov. 2021). DOI:https://doi.org/10.5380/bceppa.v37i2.65323.