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Ricaurte, L., Hernández-Carrión, M., Moyano-Molano, M., Clavijo-Romero, A. and Quintanilla-Carvajal, M.X. (2018) Physical, Thermal and Thermodynamical Study of High Oleic Palm Oil Nanoemulsions. Food Chemistry, 256, 62-70.
https://doi.org/10.1016/j.foodchem.2018.02.102

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