H. Salminen Et Al. , "Stabilization of solid lipid nanoparticles with glycyrrhizin," European Food Research and Technology , vol.249, no.3, pp.787-798, 2023
Salminen, H. Et Al. 2023. Stabilization of solid lipid nanoparticles with glycyrrhizin. European Food Research and Technology , vol.249, no.3 , 787-798.
Salminen, H., Kasapoğlu, K. N., Günşar, B., & Weiss, J., (2023). Stabilization of solid lipid nanoparticles with glycyrrhizin. European Food Research and Technology , vol.249, no.3, 787-798.
Salminen, Hanna Et Al. "Stabilization of solid lipid nanoparticles with glycyrrhizin," European Food Research and Technology , vol.249, no.3, 787-798, 2023
Salminen, Hanna Et Al. "Stabilization of solid lipid nanoparticles with glycyrrhizin." European Food Research and Technology , vol.249, no.3, pp.787-798, 2023
Salminen, H. Et Al. (2023) . "Stabilization of solid lipid nanoparticles with glycyrrhizin." European Food Research and Technology , vol.249, no.3, pp.787-798.
@article{article, author={Hanna Salminen Et Al. }, title={Stabilization of solid lipid nanoparticles with glycyrrhizin}, journal={European Food Research and Technology}, year=2023, pages={787-798} }