“EVALUATION OF THE SENSORY CHARACTERISTICS OF A FRESH CHEESE WITH MICROENCAPSULATED PARACHLORELLA KESSLERI MICROALGAE OIL”. @limentech, Ciencia y Tecnología Alimentaria 22, no. 1 (June 25, 2024): 26–42. Accessed October 16, 2025. https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2861.