[1]
J. A. Sulca-Vásquez, E. M. Vélez-Erazo, J. L. Pasquel-Reátegui, y O. W. Mendieta-Taboada, «Commercial Tara Protein: Functional properties and use to stabilize sacha inchi oil emulsions obtained by ultrasound», Sci. agropecu, vol. 15, n.º 3, pp. 419–428, jul. 2024, doi: 10.17268/sci.agropecu.2024.031.