KIURCHEVA, Liudmyla; HOLIACHUK, Serhii. The advantages of using sublimation for preserving the antioxidant properties of cranberries. In: PRISS, Olesia et al. Food technology progressive solutions. Tallinn, Estonia: Scientific Route OÜ®,2024. p. 28–46. DOI: 10.21303/978-9916-9850-4-5.ch2. Disponível em: https://monograph.route.ee/rout/catalog/book/978-9916-9850-4-5/chapter/65. Acesso em: 15 june. 2026.