Obtaining flour from acerola processing residue and evaluating bioactive and nutritive compounds. Research, Society and Development, [S. l.], v. 10, n. 14, p. e188101420714, 2021. DOI: 10.33448/rsd-v10i14.20714. Disponível em: https://rsdjournal.org/rsd/article/view/20714. Acesso em: 5 dec. 2025.