INFLUENCE OF STORAGE TEMPERATURE ON THE PHYSICOCHEMICAL STABILITY, BIOACTIVE COMPOUNDS AND ANTIOXIDANT CAPACITY OF BIQUINHO PEPPER AND YELLOW PASSION FRUIT MIXED JELLIES WITH ADDED HONEY. REMUNOM, [S. l.], v. 2, n. 02, p. 1–34, 2026. DOI: 10.66104/btc3ds87. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5527. Acesso em: 25 feb. 2026.