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Journal of Food Quality
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Journal of Food Quality
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2019
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Article
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Fig 2
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Research Article
Effect of Chitosan/BSA Addition on the Physical Stability of Sunflower Oil Emulsions
Figure 2
Photographs of BSA-stabilized emulsions (containing 0.15% w/v BSA and 5% v/v oil with different pH values) after 20-day storage at 25°C.