Evaluation of the antioxidant activity of the content of microencapsulated blackberry anthocyanins (Rubus glaucus). Alimentos Ciencia e Ingeniería, [S. l.], v. 27, n. 2, p. 63–78, 2020. DOI: 10.31243/aci.v27i2.943. Disponível em: https://erevista.bibliolatino.com/index.php/aci/article/view/943. Acesso em: 27 jul. 2025.