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Influence of ripening and creaming on the aggregation rate of dodecane-in-water nanoemulsions. Is the creaming rate an appropriate measure of emulsion stability?
Mendoza, Yorlis; Rahn-Chique, Kareem; Puertas, Antonio M; Romero-Cano, Manuel S; Urbina-Villalba, German. arXiv.org, May 31, 2013.You might have access to this document
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