Evaluación de ingredientes sensoriales en la industria alimentaria cubana: Evaluation of sensory ingredients for Cuban food industry. Ciencia y Tecnología de Alimentos, [S. l.], v. 30, n. 3, p. 48–55, 2020. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/206. Acesso em: 10 may. 2025.