DżUGAN, M.; RUT, K.; WESOÅ‚OWSKA, M. THE EFFECT OF THERMAL PROCESSING ON THE CONTENT OF BIOACTIVE COMPOUNDS IN CRANBERRY(Vaccinum macrocarpon) FRUITS. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 5, n. special 1, p. 36–39, 2016. DOI: 10.15414/jmbfs.2016.5.special1.36-39. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8488. Acesso em: 27 apr. 2024.