EVALUATION OF THE SENSORY CHARACTERISTICS OF A FRESH CHEESE WITH MICROENCAPSULATED PARACHLORELLA KESSLERI MICROALGAE OIL. @limentech [Internet]. 2024 Jun. 25 [cited 2025 Oct. 16];22(1):26-42. Available from: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2861