LONDOÑO O., M.; SEPÚLVEDA V., J. U.; HIGUERA M., V. IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO. Vitae, [S. l.], v. 18, n. 3, p. 261–269, 2011. DOI: 10.17533/udea.vitae.10649. Disponível em: https://revistas.udea.edu.co/index.php/vitae/article/view/10649. Acesso em: 22 feb. 2025.