ABSTRACT
Dini, F., Migliuolo, G., Rastrelli, L., Saturnino, P., and Schettino, O., Chemical composition of
Lepidium meyenii, Food Chem.,
49:347-349, 1994.
Sandoval, M., Okuhama, N.N., Angeles, F.M., Melchor, V.V., Condezo, L.A., Lao, J., and Miller, M.J.S., Antioxidant activity of the cruciferous vegetable Maca (
Lepidium meyenii
),
Food Chem.,
79: 207-213, 2002.
