Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin

Gespeichert in:

Autor*in:	Salminen, Hanna [verfasserIn] Kasapoğlu, Kadriye Nur [verfasserIn] Weiss, Jochen - 1969- [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2023

Umfang:	1 Online-Ressource

Weitere Ausgabe:	Errata zu Salminen, Hanna: Stabilization of solid lipid nanoparticles with glycyrrhizin - 2023
Übergeordnetes Werk:	Enthalten in: European food research and technology - Berlin : Springer, 1999, 249(2023), 4, Seite 1147
Übergeordnetes Werk:	volume:249 ; year:2023 ; number:4 ; pages:1147

Links:	Link aufrufen

DOI / URN:	10.1007/s00217-023-04222-z

Katalog-ID:	1837687544

Internformat


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912			\|a GBV_ILN_2034
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912			\|a GBV_ILN_2038
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912			\|a GBV_ILN_2055
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912			\|a GBV_ILN_2336
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912			\|a GBV_ILN_2470
912			\|a GBV_ILN_2472
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publishDate	2023
allfields	10.1007/s00217-023-04222-z doi (DE-627)1837687544 (DE-599)KXP1837687544 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna Salminen, Kadriye Nur Kasapoğlu, Beraat Özçelik & Jochen Weiss 2023 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Kasapoğlu, Kadriye Nur verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 249(2023), 4, Seite 1147 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:249 year:2023 number:4 pages:1147 Errata zu Salminen, Hanna Stabilization of solid lipid nanoparticles with glycyrrhizin 2023 1 Online-Ressource (DE-627)1826775978 https://doi.org/10.1007/s00217-023-04222-z Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 249 2023 4 1147 2028 01 DE-100X 427759736X 00 --%%-- --%%-- --%%-- --%%-- l01 28-02-23 2403 01 DE-LFER 4312869227 00 --%%-- --%%-- n --%%-- l01 24-04-23 2403 01 DE-LFER https://doi.org/10.1007/s00217-023-04222-z 2028 01 DE-100X 00 s (DE-627)1819631044 hoh <2023> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1364266229 Erratum 2028 01 DE-100X 03 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 03 p (DE-627)1336410671 Verfasser_4
spelling	10.1007/s00217-023-04222-z doi (DE-627)1837687544 (DE-599)KXP1837687544 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna Salminen, Kadriye Nur Kasapoğlu, Beraat Özçelik & Jochen Weiss 2023 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Kasapoğlu, Kadriye Nur verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 249(2023), 4, Seite 1147 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:249 year:2023 number:4 pages:1147 Errata zu Salminen, Hanna Stabilization of solid lipid nanoparticles with glycyrrhizin 2023 1 Online-Ressource (DE-627)1826775978 https://doi.org/10.1007/s00217-023-04222-z Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 249 2023 4 1147 2028 01 DE-100X 427759736X 00 --%%-- --%%-- --%%-- --%%-- l01 28-02-23 2403 01 DE-LFER 4312869227 00 --%%-- --%%-- n --%%-- l01 24-04-23 2403 01 DE-LFER https://doi.org/10.1007/s00217-023-04222-z 2028 01 DE-100X 00 s (DE-627)1819631044 hoh <2023> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1364266229 Erratum 2028 01 DE-100X 03 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 03 p (DE-627)1336410671 Verfasser_4
allfields_unstemmed	10.1007/s00217-023-04222-z doi (DE-627)1837687544 (DE-599)KXP1837687544 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna Salminen, Kadriye Nur Kasapoğlu, Beraat Özçelik & Jochen Weiss 2023 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Kasapoğlu, Kadriye Nur verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 249(2023), 4, Seite 1147 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:249 year:2023 number:4 pages:1147 Errata zu Salminen, Hanna Stabilization of solid lipid nanoparticles with glycyrrhizin 2023 1 Online-Ressource (DE-627)1826775978 https://doi.org/10.1007/s00217-023-04222-z Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 249 2023 4 1147 2028 01 DE-100X 427759736X 00 --%%-- --%%-- --%%-- --%%-- l01 28-02-23 2403 01 DE-LFER 4312869227 00 --%%-- --%%-- n --%%-- l01 24-04-23 2403 01 DE-LFER https://doi.org/10.1007/s00217-023-04222-z 2028 01 DE-100X 00 s (DE-627)1819631044 hoh <2023> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1364266229 Erratum 2028 01 DE-100X 03 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 03 p (DE-627)1336410671 Verfasser_4
allfieldsGer	10.1007/s00217-023-04222-z doi (DE-627)1837687544 (DE-599)KXP1837687544 DE-627 ger DE-627 rda eng Salminen, Hanna verfasserin (DE-588)141593091 (DE-627)704019396 (DE-576)324874790 aut Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna Salminen, Kadriye Nur Kasapoğlu, Beraat Özçelik & Jochen Weiss 2023 1 Online-Ressource Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Kasapoğlu, Kadriye Nur verfasserin aut Weiss, Jochen 1969- verfasserin (DE-588)138226660 (DE-627)600654575 (DE-576)30640382X aut Enthalten in European food research and technology Berlin : Springer, 1999 249(2023), 4, Seite 1147 Online-Ressource (DE-627)27012859X (DE-600)1476605-X (DE-576)078129427 1438-2385 nnns volume:249 year:2023 number:4 pages:1147 Errata zu Salminen, Hanna Stabilization of solid lipid nanoparticles with glycyrrhizin 2023 1 Online-Ressource (DE-627)1826775978 https://doi.org/10.1007/s00217-023-04222-z Resolving-System kostenfrei GBV_USEFLAG_U GBV_ILN_2028 ISIL_DE-100X SYSFLAG_1 GBV_KXP GBV_ILN_11 GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_105 GBV_ILN_110 GBV_ILN_120 GBV_ILN_138 GBV_ILN_150 GBV_ILN_151 GBV_ILN_152 GBV_ILN_161 GBV_ILN_170 GBV_ILN_171 GBV_ILN_187 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_250 GBV_ILN_281 GBV_ILN_285 GBV_ILN_293 GBV_ILN_370 GBV_ILN_602 GBV_ILN_636 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2007 GBV_ILN_2008 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2037 GBV_ILN_2038 GBV_ILN_2039 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2057 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2093 GBV_ILN_2106 GBV_ILN_2107 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2144 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2188 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2446 GBV_ILN_2470 GBV_ILN_2472 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4246 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4328 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4336 GBV_ILN_4338 GBV_ILN_4393 GBV_ILN_4700 GBV_ILN_2403 GBV_ILN_2403 ISIL_DE-LFER AR 249 2023 4 1147 2028 01 DE-100X 427759736X 00 --%%-- --%%-- --%%-- --%%-- l01 28-02-23 2403 01 DE-LFER 4312869227 00 --%%-- --%%-- n --%%-- l01 24-04-23 2403 01 DE-LFER https://doi.org/10.1007/s00217-023-04222-z 2028 01 DE-100X 00 s (DE-627)1819631044 hoh <2023> 2028 01 DE-100X 01 k (DE-627)1337521639 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 01 DE-100X 02 s (DE-627)1364266229 Erratum 2028 01 DE-100X 03 p (DE-627)1331622522 Verfasser 2028 01 DE-100X 03 p (DE-627)1336410671 Verfasser_4
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author	Salminen, Hanna
spellingShingle	Salminen, Hanna 2028 hoh <2023> 2028 Fg. Lebensmittelmaterialwissenschaft (150g) <Hohenheim> 2028 Erratum 2028 Verfasser 2028 Verfasser_4 Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
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title	Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
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title_full	Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin Hanna Salminen, Kadriye Nur Kasapoğlu, Beraat Özçelik & Jochen Weiss
author_sort	Salminen, Hanna
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title_sort	correction: stabilization of solid lipid nanoparticles with glycyrrhizin
title_auth	Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
abstract	Stabilization of solid lipid nanoparticles with glycyrrhizin
abstractGer	Stabilization of solid lipid nanoparticles with glycyrrhizin
abstract_unstemmed	Stabilization of solid lipid nanoparticles with glycyrrhizin
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container_issue	4
title_short	Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin
url	https://doi.org/10.1007/s00217-023-04222-z
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author2	Kasapoğlu, Kadriye Nur Weiss, Jochen 1969-
author2Str	Kasapoğlu, Kadriye Nur Weiss, Jochen 1969-
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GND_txtF_mv	Salminen, Hanna Weiss, Jochen
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doi_str	10.1007/s00217-023-04222-z
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up_date	2024-07-04T16:30:38.759Z
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Correction: Stabilization of solid lipid nanoparticles with glycyrrhizin

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