Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach

  1. Niknam, S.M.
  2. Kashaninejad, M.
  3. Escudero, I.
  4. Sanz, M.T.
  5. Beltrán, S.
  6. Benito, J.M.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2022

Ausgabe: 11

Nummer: 3

Art: Artikel

DOI: 10.3390/FOODS11030279 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus