Antioxidant properties, technological and physicochemical characteristics of milk ice cream with addition of camu-camu pulp. Research, Society and Development, [S. l.], v. 10, n. 16, p. e585101623538, 2021. DOI: 10.33448/rsd-v10i16.23538. Disponível em: https://rsdjournal.org/rsd/article/view/23538. Acesso em: 5 dec. 2025.