Food Bioscience
 2024
DOI: 10.1016/j.fbio.2024.104397
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Osmoimpregnation of chayote (Sechium edule (Jacq.) Sw.) with piperine using macro and nanometer-sized emulsions

Karina Huerta Vera,
María de Lourdes Catalina Arévalo Galarza,
Adriana Contreras Oliva
et al.
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