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Valoppi, F., Frisina, R. and Calligaris, S. (2017) Fabrication of Transparent Lemon Oil Loaded Microemulsions by Phase Inversion Temperature (PIT) Method: Effect of Oil Phase Composition and Stability after Dilution. Food Biophysics, 12, 244-249.
https://doi.org/10.1007/s11483-017-9480-9

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