Chong M. T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p. RevQuim [Internet]. 8abr.1997 [citado 22nov.2024];11(1):122. Available from: https://revistas.pucp.edu.pe/index.php/quimica/article/view/5299