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, Ukraine, v. 17, n. 4, p. 72–78, 2021. DOI: 10.15407/scine17.04.072. Disponível em: https://scinn-eng.org.ua/ojs/index.php/ni/article/view/136. Acesso em: 19 mar. 2025.