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Journal: Processes, 2021
Volume: 9
Number: 633

Article: Emulsion Formation and Stabilizing Properties of Olive Oil Cake Crude Extracts
Authors: by Firdaous Fainassi, Noamane Taarji, Fatiha Benkhalti, Abdellatif Hafidi, Marcos A. Neves, Hiroko Isoda and Mitsutoshi Nakajima
Link: https://www.mdpi.com/2227-9717/9/4/633

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