„Obtaining of lysozyme spherulitic forms at ambient temperature using pyrrolidinium octanoat as ionic liquid additive“ (2012) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 36(2), S. 73–80. Verfügbar unter: https://ojs.ugal.ro/index.php/food/article/view/3420 (Zugegriffen: 2 November 2026).