Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation
- DOI
- 10.3390/foods15203633
- Published
- 2026-10-13
- Container
- Foods
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/foods15203633,
title = {Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation},
author = {Alejandro Castrejon and Elisa Dufoo-Hurtado and Yuritzi Barbosa and Marcela Gaytán-Martínez and Aurea K. Ramírez-Jiménez},
year = {2026},
journal = {Foods},
doi = {10.3390/foods15203633},
url = {https://doi.org/10.3390/foods15203633}
}RIS
TY - JOUR TI - Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation AU - Alejandro Castrejon AU - Elisa Dufoo-Hurtado AU - Yuritzi Barbosa AU - Marcela Gaytán-Martínez AU - Aurea K. Ramírez-Jiménez PY - 2026 JO - Foods DO - 10.3390/foods15203633 UR - https://doi.org/10.3390/foods15203633 ER -
APA
Castrejon, A., Dufoo-Hurtado, E., Barbosa, Y., Gaytán-Martínez, M., & Ramírez-Jiménez, A. K. (2026). Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation. Foods. https://doi.org/10.3390/foods15203633
Source records
- crossref · retrieved 2026-11-05T02:01:12.003Z