Márcio Nele

1 ta ish

Federal University of Rio de Janeiro

1. Effect of Salinity, Temperature, Water Content, and pH on the Microwave Demulsification of Crude Oil Emulsions

   Montserrat Fortuny, César Bündchen Záccaro de Oliveira, Rosana L.F. Vieira de Melo +3

   Maqola20072 iqtibos

   ABIABI:AkademIndex/2026.other.456632