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Figure 2: Photomicrograph of the Emulsions Formed by the Biosurfactant in Different Concentrations for the Following Vegetables Oils: (A–C) Peanut; (D–F) Canola; (G–I) Soybean; (J–L) Sunflower and (M–O) Corn.
doi 10.7717/peerj.9064/fig-2
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