“Flash profile” method for descriptive sensory evaluation of chocolates with untrained evaluators. Ciencia y Tecnología de Alimentos, [S. l.], v. 35, n. 1, p. 1–7, 2025. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/766. Acesso em: 25 aug. 2025.