Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8)

Hanna Salminen; Kadriye Nur Kasapoğlu; Beraat Özçelik; Jochen Weiss

doi:10.1007/s00217-023-04222-z

Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8)

Hanna Salminen^*, Kadriye Nur Kasapoğlu^*, Beraat Özçelik, Jochen Weiss

^*Corresponding author for this work

Department of Food Engineering

Research output: Contribution to journal › Comment/debate

Original language	English
Pages (from-to)	1147
Number of pages	1
Journal	European Food Research and Technology
Volume	249
Issue number	4
DOIs	https://doi.org/10.1007/s00217-023-04222-z
Publication status	Published - Apr 2023

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10.1007/s00217-023-04222-z

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@article{df5e7827d5b349a59689df05f0071a95,

title = "Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8)",

author = "Hanna Salminen and Kasapoğlu, {Kadriye Nur} and Beraat {\"O}z{\c c}elik and Jochen Weiss",

year = "2023",

month = apr,

doi = "10.1007/s00217-023-04222-z",

language = "English",

volume = "249",

pages = "1147",

journal = "European Food Research and Technology",

issn = "1438-2377",

publisher = "Springer Verlag",

number = "4",

}

Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8). / Salminen, Hanna; Kasapoğlu, Kadriye Nur ; Özçelik, Beraat et al.
In: European Food Research and Technology, Vol. 249, No. 4, 04.2023, p. 1147.

Research output: Contribution to journal › Comment/debate

TY - JOUR

T1 - Correction

T2 - Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8)

AU - Salminen, Hanna

AU - Kasapoğlu, Kadriye Nur

AU - Özçelik, Beraat

AU - Weiss, Jochen

PY - 2023/4

Y1 - 2023/4

UR - http://www.scopus.com/inward/record.url?scp=85148468135&partnerID=8YFLogxK

U2 - 10.1007/s00217-023-04222-z

DO - 10.1007/s00217-023-04222-z

M3 - Comment/debate

AN - SCOPUS:85148468135

SN - 1438-2377

VL - 249

SP - 1147

JO - European Food Research and Technology

JF - European Food Research and Technology

IS - 4

ER -

Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin (European Food Research and Technology, (2023), 249, 3, (787-798), 10.1007/s00217-022-04176-8)

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