LONDOÑO O. M, SEPÚLVEDA V. JU, HIGUERA M. V. IDENTIFICATION OF VOLATILE COMPOUNDS, FREE AMINO ACIDS THROUGH CHROMATOGRAPHY AND SENSORY PROPERTIES OF THE PASTA FILATA CHEESES KNOWN AS MOMPOSINO. Vitae [Internet]. 2011 Nov. 23 [cited 2025 Feb. 22];18(3):261-9. Available from: https://revistas.udea.edu.co/index.php/vitae/article/view/10649