Soniacation-assisted oil-in-water nanoemulsions with Rosa rugosa carotenoids - stability, cytotoxicity, bioaccessibility, and bioactivity
- DOI
- 10.1016/j.foodres.2026.119433
- Published
- 2026-08
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119433,
title = {Soniacation-assisted oil-in-water nanoemulsions with Rosa rugosa carotenoids - stability, cytotoxicity, bioaccessibility, and bioactivity},
author = {Kamil Haładyn and Ana Isabel Bourbon and Pedro M. Silva and Aneta Wojdyło and Paulina Nowicka},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119433},
url = {https://doi.org/10.1016/j.foodres.2026.119433}
}RIS
TY - JOUR TI - Soniacation-assisted oil-in-water nanoemulsions with Rosa rugosa carotenoids - stability, cytotoxicity, bioaccessibility, and bioactivity AU - Kamil Haładyn AU - Ana Isabel Bourbon AU - Pedro M. Silva AU - Aneta Wojdyło AU - Paulina Nowicka PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119433 UR - https://doi.org/10.1016/j.foodres.2026.119433 ER -
APA
Haładyn, K., Bourbon, A. I., Silva, P. M., Wojdyło, A., & Nowicka, P. (2026). Soniacation-assisted oil-in-water nanoemulsions with Rosa rugosa carotenoids - stability, cytotoxicity, bioaccessibility, and bioactivity. Food Research International. https://doi.org/10.1016/j.foodres.2026.119433
Source records
- crossref · retrieved 2026-09-27T01:37:20.561Z