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Page 1
High Homogenization Pressures to Improve Food Quality, Functionality and Sustainability.
Molecules. 2020 Jul 21;25(14):3305. doi: 10.3390/molecules25143305.
Molecules. 2020.
PMID: 32708208
Free PMC article.
Review.
Characterization of Powdered Lulo (Solanum quitoense) Bagasse as a Functional Food Ingredient.
Hinestroza-Córdoba LI, Duarte Serna S, Seguí L, Barrera C, Betoret N.
Hinestroza-Córdoba LI, et al.
Foods. 2020 Jun 2;9(6):723. doi: 10.3390/foods9060723.
Foods. 2020.
PMID: 32498370
Free PMC article.
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Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.).
Hinestroza-Córdoba LI, Barrera C, Seguí L, Betoret N.
Hinestroza-Córdoba LI, et al.
Foods. 2021 Apr 9;10(4):817. doi: 10.3390/foods10040817.
Foods. 2021.
PMID: 33918871
Free PMC article.
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