{"identifier":"nobleid:/w1/20260526/B0D11CDD","arkIdentifier":"ark:/48914/w1/20260526/B0D11CDD","version":1,"workTitle":"Improvement of the physical stability of oil-in-water nanoemulsions elaborated with Sacha inchi oil employing ultra-high-pressure homogenization","workType":"Journal Article","authors":"Rave MC, Echeverri JD, Salamanca CH","description":null,"workUrl":null,"existingDoi":"10.1016/j.jfoodeng.2019.109801","createdAt":"2026-05-26T03:07:46.802102Z","canonicalUrl":"https://nobleid.org/ark:/48914/w1/20260526/B0D11CDD.v1"}