CALERO, N.; MUÑOZ, J.; GUERRERO, A. Effect of pH on o/w emulsions formulated with potato protein and chitosan. Grasas y Aceites, [S. l.], v. 64, n. 1, p. 15–21, 2013. DOI: 10.3989/gya.070812. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1402. Acesso em: 19 apr. 2024.