{
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  "affiliations": [
    "School of Engineering and Sciences, Tecnologico de Monterrey, Avenida Eugenio Garza Sada 2501 Sur, Monterrey 64849, NL, Mexico; (A.C.); (E.D.-H.)",
    "División de Ingenierías, Universidad Anáhuac Querétaro, Cto. Universidades I, Fracción 2, Zibatá, Querétaro 76246, QRO, Mexico;",
    "Posgrado en Ciencia y Tecnología de los Alimentos, Research and Graduate Studies in Food Science, School of Chemistry, Universidad Autónoma de Querétaro, Centro Universitario, Santiago de Querétaro Qro 76010, CP, Mexico;"
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  "author_total": 5,
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      "name": "Alejandro Castrejon"
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      "name": "Elisa Dufoo-Hurtado"
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      "name": "Yuritzi Barbosa"
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      "name": "Marcela Gaytán-Martínez"
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      "name": "Aurea K. Ramírez-Jiménez"
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  "bibtex": "https://research.draconitic.com/paper/btp6gnkqchwz6.bib",
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  "pmcid": "PMC13704642",
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  "published": "2026-10-01",
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  "subjects": [],
  "title": "Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation",
  "title_text": "Microencapsulation of Mezcal Vinasse: Reduction of Undesirable Compounds Derived from the Production Process and Morphological Characterisation",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:21:34Z",
  "url": "https://research.draconitic.com/paper/btp6gnkqchwz6",
  "venue": "Foods (Basel, Switzerland)",
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