Physicochemical rheological and sensory changes during ripening in habanero cheese. Ciencia y Tecnología de Alimentos, [S. l.], v. 20, n. 1, p. 31–34, 2024. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/664. Acesso em: 4 aug. 2025.