Published in
Elsevier, LWT - Food Science and Technology, suppl 2(39), p. 386-391, 2019
DOI: 10.1590/fst.18618
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Influence of microwave processing on the bioactive compounds, antioxidant activity and sensory acceptance of blackberry jelly
Journal article published in 2019 by
Paula Nogueira Curi,
Derlyene Lucas Salgado,
Kamila Mendonça,
Rafael Pio,
Jefferson Luiz Gomes Ferreira,
Vanessa Rios de Souza 
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