Sensory attributes and potential health benefits: an untrained consumer panel’s evaluation of peruvian dark chocolate  at varying cocoa levels (40%, 60%, 72%). Nutrición Clínica y Dietética Hospitalaria, España, ES, v. 45, n. 3, 2025. DOI: 10.12873/. Disponível em: https://revista.nutricion.org/index.php/ncdh/article/view/1057. Acesso em: 10 sep. 2025.