@article{grajales-lagunes_cabrera-ruiz_gutiérrez-miceli_ruiz-cabrera_dendooven_abud-archila_2019,  title={Anthocyanins from blackberry (<i>Rubus fructicosus</i> L.) impregnated in yam bean (<i>Pachyrhizus erosus</i> (L.) Urb.) by osmotic dehydration},  volume={39},  ISSN={0101-2061},  url={https://doi.org/10.1590/fst.15618},  DOI={10.1590/fst.15618},  number={4},  journal={Food Science and Technology},  publisher={Sociedade Brasileira de Ciência e Tecnologia de Alimentos},  author={GRAJALES-LAGUNES, Alicia and CABRERA-RUIZ, Luis and GUTIÉRREZ-MICELI, Federico and RUIZ-CABRERA, Miguel Angel and DENDOOVEN, Luc and ABUD-ARCHILA, Miguel},  year={2019},  month={Oct},  pages={922–929} }