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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Detaylı Bibliyografya
Yazar: Fernández Anchundia, Fabián Marcelo (author)
Diğer Yazarlar: 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)
Materyal Türü: article
Dil:spa
Baskı/Yayın Bilgisi: 2025
Konular:
Online Erişim:https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566
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