Contribution of Free Fatty Acids to Emulsion Building and Stability: Understanding the Mechanism From the Case Study of a Crude Red Palm Oil ( Elaeis guineensis )—Based Emulsion Consumed in Africa and Known as Achu Soup/Sauce Jaune/Ncha
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Wiley Open Access
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| Main Authors: | , , , |
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| Format: | Artículo Open Access |
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Wiley
2026
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