BAI, Xiting; GAO, Jiaqi; YANG, Yu; ZHU, Wenxue; FAN, Jinling. Effects of drying methods on the structure and emulsifying capacity of egg yolk lecithin. International Journal of Agricultural and Biological Engineering, Beijing, China, v. 13, n. 4, p. 238–244, 2020. Disponível em: https://ijabe.org/index.php/ijabe/article/view/5648. Acesso em: 26 jul. 2026.