PHYSIO-CHEMICAL & MOLECULAR CHARACTERIZATION OF SERICIN DERIVED FROM TASAR AND MULBERRY SILK. International Journal of Food and Nutritional Sciences, [S. l.], v. 13, n. 4, p. 554–562, 2024. Disponível em: https://ijfans.org/index.php/Journal/article/view/1592. Acesso em: 16 jul. 2026.