Kiurcheva L, Holiachuk S. The advantages of using sublimation for preserving the antioxidant properties of cranberries. In: Priss O, editor. Food technology progressive solutions [Internet]. Tallinn, Estonia: Scientific Route OÜ®; 2024 [cited 2026 June 15]. pp. 28-46. Available from: https://monograph.route.ee/rout/catalog/book/978-9916-9850-4-5/chapter/65