“Efecto del extracto hidroalcohólico de cúrcuma en la inhibición del pardeamiento no enzimático en néctar de mango: Effect of turmeric hydroalcoholic extract in the inhibition of non-enzymatic browning in mango nectar”, RCTA, vol. 27, no. 2, pp. 39–44, May 2017, Accessed: May 17, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/146