[1]
G. Lercker and M. Cocchi, “Il grasso del latte: membrane, composizione e struttura”, Progr Nutr, vol. 12, no. 2, pp. 183–194, Jun. 2010, Accessed: Jul. 18, 2024. [Online]. Available: https://mattioli1885journals.com/index.php/progressinnutrition/article/view/945