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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2022

Alea: 11

Zenbakia: 3

Mota: Artikulua

DOI: 10.3390/FOODS11030279 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus