PEÑA, Y.; PÉREZ, S. Metodología sensorial Napping para la descripción de bebidas de frutas formuladas con estabilizantes: Napping sensory methodology for assessment of fruit beverages formulated with stabilizers. Tekhné, [S. l.], v. 26, n. 3, p. 39–48, 2023. DOI: 10.62876/tekhn.v26i3.6307. Disponível em: https://revistasenlinea.saber.ucab.edu.ve/index.php/tekhne/article/view/6307. Acesso em: 22 jul. 2024.