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Effect of extra virgin olive oil composition on emulsion stability produced by ultrasound technology

Teresa De Pilli1, Marco Niro1, Antonella Di Palma1

  • 1Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, Foggia, Italy.

Journal of the Science of Food and Agriculture
|January 26, 2026
PubMed
Abstract

Keywords:
flow behaviourmicrostructuremonovarietal EVOOoil compositionsaving energyultrasound emulsification

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