« Obtaining of lysozyme spherulitic forms at ambient temperature using pyrrolidinium octanoat as ionic liquid additive ». The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 36, no. 2 (novembre 22, 2012): 73–80. Consulté le novembre 2, 2026. https://ojs.ugal.ro/index.php/food/article/view/3420.