Cebolla roja ocañera con identidad sensorial y fisicoquímicapermeada por el origen: Ocaña red onion with sensory and physicochemical identity permeated by origin. [s.l.] : Sello Editorial Unipamplona,2026. DOI: 10.24054/zt3h3j83. Disponível em: https://books.unipamplona.edu.co/editorial/catalog/book/126. Acesso em: 21 abr. 2026.