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Figure 3.
Micrographs of milk samples: (a) without homogenization (average size of fat globules ~ 4–7 μm), (b) ultrasonic homogenization at 90 W for 10 min (average size of fat globules ~ 2 μm) and (c) ultrasonic homogenization at 450 W for 5 min (average size of fat globules < 1 μm). (Adapted from Figure 1 of [33].)