«Antioxidant Activity of the Melanoidin Fractions Formed from D-Glucose and D-Fructose With L-Asparagine in the Maillard Reaction». Scientia Agropecuaria 4, no. 1 (marzo 26, 2013): 45–54. Accedido julio 19, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/97.