Use of microwave treatment and vacuum impregnation in the preservation of blackberry (Rubus glaucus). @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 9, n. 2, p. 152–160, 2011. DOI: 10.24054/limentech.v9i2.1552. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/1552. Acesso em: 1 nov. 2025.