« Influence of pH and heat treatment on β-lactolobulin-oleic acid complex ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 39, no. 2 (novembre 15, 2015): 64–76. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/1587.