Kiurcheva, Liudmyla, and Serhii Holiachuk. 2024. “The Advantages of Using Sublimation for Preserving the Antioxidant Properties of Cranberries”. In Food Technology Progressive Solutions, by Olesia Priss, Szymon Glowacki, Liudmyla Kiurcheva, Serhii Holiachuk, Kyrylo Samoichuk, Valentyna Verkholantseva, Nadiia Palianychka, et al., edited by Olesia Priss, 28-46. Tallinn, Estonia: Scientific Route OÜ®. https://doi.org/10.21303/978-9916-9850-4-5.ch2.