ÜNVER, N. .; ÇELIK, Ş. Effect of antioxidant-enriched microcrystalline cellulose from almond residue on physicochemical and textural characteristics of mayonnaise. Grasas y Aceites, [S. l.], v. 74, n. 2, p. e507, 2023. DOI: 10.3989/gya.0891211. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1987. Acesso em: 19 may. 2024.