Sensory evaluation of amazonian robusta coffee clones using SCA standards

Sensory evaluation under the Specialty Coffee Association (SCA) standards is essential for redefining the value of specialty robusta coffee, promoting its inclusion in specialty markets, and ensuring traceability. With the objective of identifying and selecting clones with sensory scores above 80 SC...

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Autor Principal: Fernández Anchundia, Fabián Marcelo (author)
Outros autores: Calderón Peña, Esteban Darío (author), Chuquimarca Aigaje, Edgar Javier (author), Loor Solórzano, Rey Gastón (author), García Rodríguez, José Antonio (author), Duicela Guambi, Luis Alberto (author)
Formato: article
Idioma:spa
Publicado: 2025
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Acceso en liña:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566
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