Current food ingredients in cosmetic formulations and their effects on relevant skin parameters

G. Kutz, C. Bruns, M. Enga, S. Henning, in: 2006.

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Kurzbeitrag Konferenz | Englisch
Autor
; ; ;
Stichworte
Erscheinungsjahr
Konferenz
4th World Congress on Emulsions
Konferenzort
Lyon (Frankreich)
Konferenzdatum
2006-10-03 – 2006-10-06
ELSA-ID

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Kutz G, Bruns C, Enga M, Henning S. Current food ingredients in cosmetic formulations and their effects on relevant skin parameters. In: ; 2006.
Kutz, G., Bruns, C., Enga, M., & Henning, S. (2006). Current food ingredients in cosmetic formulations and their effects on relevant skin parameters. Presented at the 4th World Congress on Emulsions , Lyon (Frankreich).
Kutz G et al. (2006) Current Food Ingredients in Cosmetic Formulations and Their Effects on Relevant Skin Parameters.
Kutz, Gerd, C. Bruns, M. Enga, and S. Henning. “Current Food Ingredients in Cosmetic Formulations and Their Effects on Relevant Skin Parameters,” 2006.
Kutz, Gerd, C. Bruns, M. Enga und S. Henning. 2006. Current food ingredients in cosmetic formulations and their effects on relevant skin parameters. In: .
Kutz, Gerd ; Bruns, C. ; Enga, M. ; Henning, S.: Current food ingredients in cosmetic formulations and their effects on relevant skin parameters. In: , 2006
G. Kutz, C. Bruns, M. Enga, S. Henning, Current food ingredients in cosmetic formulations and their effects on relevant skin parameters, in: 2006.
G. Kutz, C. Bruns, M. Enga, and S. Henning, “Current food ingredients in cosmetic formulations and their effects on relevant skin parameters,” presented at the 4th World Congress on Emulsions , Lyon (Frankreich), 2006.
Kutz, Gerd, et al. Current Food Ingredients in Cosmetic Formulations and Their Effects on Relevant Skin Parameters. 2006.
Kutz, Gerd et. al. (2006): Current food ingredients in cosmetic formulations and their effects on relevant skin parameters, in: .
Kutz G, Bruns C, Enga M, Henning S. Current food ingredients in cosmetic formulations and their effects on relevant skin parameters. In 2006.

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