Echavarría, A. P., J. Pagán, e A. Ibarz. 2013. “Antioxidant Activity of the Melanoidin Fractions Formed from D-Glucose and D-Fructose With L-Asparagine in the Maillard Reaction”. Scientia Agropecuaria 4 (1): 45-54. https://doi.org/10.17268/sci.agropecu.2013.01.05.