Co-crystallized products with sucrose characterized by X­ rays and DSC. Ciencia y Tecnología de Alimentos, [S. l.], v. 19, n. 3, p. 59–63, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/683. Acesso em: 5 aug. 2025.