Preparation of Nano-Liposomes Containing Orange Oily Essential Oil Using a Thermal Method

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Journal: INNOVATION IN FOOD SCIENCE AND TECHNOLOGY Year:2018 | Volume:10 | Issue:2 Page(s): 115-122

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Information Journal Paper

Title

Preparation of Nano-Liposomes Containing Orange Oily Essential Oil Using a Thermal Method

Author(s)

, , , | Issue Writer Certificate

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Abstract

Cites

Evaluation of Antioxidant and Cytotoxic Effects of Liposomes Containing Pineapple Fruit Extract on Melanoma Skin Cancer (A375 Cell Line)

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APA: Copy

. (2018). Preparation of Nano-Liposomes Containing Orange Oily Essential Oil Using a Thermal Method. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), 10(2), 115-122. SID. https://sid.ir/paper/176524/en

Vancouver: Copy

. Preparation of Nano-Liposomes Containing Orange Oily Essential Oil Using a Thermal Method. INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY)[Internet]. 2018;10(2):115-122. Available from: https://sid.ir/paper/176524/en

IEEE: Copy

, “Preparation of Nano-Liposomes Containing Orange Oily Essential Oil Using a Thermal Method,” INNOVATION IN FOOD SCIENCE AND TECHNOLOGY (JOURNAL OF FOOD SCIENCE AND TECHNOLOGY), vol. 10, no. 2, pp. 115–122, 2018, [Online]. Available: https://sid.ir/paper/176524/en

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