«The Role of Polyphenols in Food Safety: Mitigating the Formation of Acrylamide and Hydroxymethylfurfural and Their Health Risks». Scientia Agropecuaria 17, no. 1 (noviembre 10, 2025): 179–195. Accedido julio 18, 2026. https://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/6932.