Lafetá Junior, José Antônio de Queiroz, Magno José de Oliveira, Davi Rocha Bernardes de Oliveira, Igor José Boggione Santos, Marleny Doris Aranda Saldaña, e Jane Sélia dos Reis Coimbra. 2020. “Emulsifying Properties of Quail Egg White Proteins in Different Vegetable Oil Emulsions”. Acta Scientiarum. Technology 43 (1):e50067. https://doi.org/10.4025/actascitechnol.v43i1.50067.