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Revalorization of the Cooking Water (Aquafaba) from Soybean Varieties Generated as a By-Product of Food Manufacturing in Korea.
Foods. 2021 Sep 27;10(10):2287. doi: 10.3390/foods10102287.
Foods. 2021.
PMID: 34681336
Free PMC article.
Effect of the emulsifier type on the physicochemical stability and in vitro digestibility of a lutein/zeaxanthin-enriched emulsion.
Jeong SJ, Kim S, Echeverria-Jaramillo E, Shin WS.
Jeong SJ, et al. Among authors: echeverria jaramillo e.
Food Sci Biotechnol. 2021 Oct 28;30(12):1509-1518. doi: 10.1007/s10068-021-00987-9. eCollection 2021 Nov.
Food Sci Biotechnol. 2021.
PMID: 34868700
Free PMC article.
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