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Journal: Foods, 2021
Volume: 10
Number: 817

Article: Potential Use of Vacuum Impregnation and High-Pressure Homogenization to Obtain Functional Products from Lulo Fruit (Solanum quitoense Lam.)
Authors: by Leidy Indira Hinestroza-Córdoba, Cristina Barrera, Lucía Seguí and Noelia Betoret
Link: https://www.mdpi.com/2304-8158/10/4/817

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