Effect of processing on the stability of bioactive compounds from red guava (Psidium cattleyanum Sabine) and guabiju (Myrcianthes pungens)
Keywords: Antioxidant; Carotenoid; Anthocyanin; Pigments in food; Food processing; Nutrient stability and retention; Red guava; Psidium cattleyanum Sabine; Guabiju; Myrcianthes pungens; Fruits; Food analysis; Food composition