Article Versions Notes

Niknam SM, Kashaninejad M, Escudero I, Sanz MT, Beltrán S, Benito JM. Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods. 2022; 11(3):279. https://doi.org/10.3390/foods11030279

Niknam, Seyed Mehdi, Mansoore Kashaninejad, Isabel Escudero, María Teresa Sanz, Sagrario Beltrán, and José M. Benito. 2022. "Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach" Foods 11, no. 3: 279. https://doi.org/10.3390/foods11030279

Niknam, S. M., Kashaninejad, M., Escudero, I., Sanz, M. T., Beltrán, S., & Benito, J. M. (2022). Preparation of Water-in-Oil Nanoemulsions Loaded with Phenolic-Rich Olive Cake Extract Using Response Surface Methodology Approach. Foods, 11(3), 279. https://doi.org/10.3390/foods11030279