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...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile nagusia: Fernández Anchundia, Fabián Marcelo (author)
Beste egile batzuk: 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)
Formatua: article
Hizkuntza:spa
Argitaratua: 2025
Gaiak:
Sarrera elektronikoa:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566
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