TSURKO, J.; KUNZ, W. SALTING-IN AND SALTING-OUT EFFECTS OF POLYPHENOLS, AROMATIC COMPOUNDS, AND AMINO ACIDS ON POLY (N-ISOPROPYLACRYLAMIDE) AND EGG WHITE AQUEOUS SOLUTIONS . Science and Innovation, [S. l.], v. 17, n. 4, p. 72–78, 2021. DOI: 10.15407/scine17.04.072. Disponível em: https://nasu-periodicals.org.ua/index.php/science/article/view/815. Acesso em: 23 dec. 2024.