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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| Övriga upphovsmän: | , , , , |
| Materialtyp: | article |
| Språk: | spa |
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2025
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| Länkar: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/566 |
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