L. Kiurcheva and S. Holiachuk, “The advantages of using sublimation for preserving the antioxidant properties of cranberries”, in Food technology progressive solutions, O. Priss, Ed. Tallinn, Estonia: Scientific Route OÜ®, 2024, pp. 28–46. doi: 10.21303/978-9916-9850-4-5.ch2.