ECHAVARRÍA, A. P.; PAGÁN, J.; IBARZ, A. Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction. Scientia Agropecuaria, [S. l.], v. 4, n. 1, p. 45-54, 2013. DOI: 10.17268/sci.agropecu.2013.01.05. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/97. Acesso em: 29 sep. 2022.