FROM TRADITIONAL DISHES TO ULTRA-PROCESSED FOODS: FACTORS SHAPING FOOD CONSUMPTION IN BRAZIL. REMUNOM, [S. l.], v. 13, n. 05, p. 1–29, 2026. DOI: 10.66104/r8k7sm52. Disponível em: https://remunom.ojsbr.com/multidisciplinar/article/view/5634. Acesso em: 10 apr. 2026.