[1]
2024. EVALUATION OF THE SENSORY CHARACTERISTICS OF A FRESH CHEESE WITH MICROENCAPSULATED PARACHLORELLA KESSLERI MICROALGAE OIL. @limentech, Ciencia y Tecnología Alimentaria. 22, 1 (Jun. 2024), 26–42. DOI:https://doi.org/10.24054/limentech.v22i1.2861.