“T. P. COULTATE. Food: the chemistry of its components. [London] : The Royal Society of Chemistry, 1996. 360 p”., Rev. Quim., vol. 11, no. 1, p. 122, Apr. 1997, Accessed: Sep. 19, 2026. Available: https://revistas.pucp.edu.pe/index.php/quimica/article/view/5299