“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), pp. 73–80. Available at: https://ojs.ugal.ro/index.php/food/article/view/3420 (Accessed: 2 November 2026).