1.
Antioxidant activity of the melanoidin fractions formed from D-Glucose and D-Fructose with L-Asparagine in the Maillard reaction. Sci. agropecu. [Internet]. 2013 Mar. 26 [cited 2026 Jul. 18];4(1):45-54. Available from: https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/97