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This page is a summary of: Comparative study of nanoemulsions based on commercial oils (sunflower, canola, corn, olive, soybean, and hazelnut oils): Effect on microbial, sensory, and chemical qualities of refrigerated farmed sea bass, Innovative Food Science & Emerging Technologies, February 2016, Elsevier,
DOI: 10.1016/j.ifset.2015.12.018.
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