Kinetic and thermodynamic compensation of non-enzymatic browning of clarified lemon juices. Scientia Agropecuaria, [S. l.], v. 15, n. 2, p. 269–277, 2024. DOI: 10.17268/sci.agropecu.2024.020. Disponível em: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/5768. Acesso em: 18 jul. 2026.