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 [Internet]. 2017 May 3 [cited 2024 May 17];27(2):39-44. Available from: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/146