CHONG, Miguel. T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p. Revista de Química, [S. l.], v. 11, n. 1, p. 122, 1997. Disponível em: https://revistas.pucp.edu.pe/index.php/quimica/article/view/5299. Acesso em: 28 dic. 2025.