Drivers of liking to predict consumers’ acceptance of local coffee from indigenous Mexican regions-Reference-Cited by-同舟云学术

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Drivers of liking to predict consumers’ acceptance of local coffee from indigenous Mexican regions

Published:2021-11-06 Issue:2 Volume:248 Page:467-475
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Roman-Maldonado Yvonne^ORCID,Gutiérrez-Salomón Ana L.^ORCID,Jaimez-Ordaz Judith^ORCID,García-Barrón Sergio E.^ORCID,Barajas-Ramírez Jahir A.^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03892-x.pdf

Reference31 articles.

1. CEDRSSA (2018) Reporte del café en México: diagnóstico y perspectiva

2. González-Romo A, López-Pérez S (2018). Rev Cimexus. https://doi.org/10.33110/cimexus130202

3. Espitia-López J, Rogelio-Flores F, Angel-Cuapio A, Flores-Chávez B, Arce-Cervantes O, Hernández-León S, Garza-López PM (2019). Int J Food Prop. https://doi.org/10.1080/10942912.2019.1619577

4. Feldmann C, Hamm U (2015). Food Qual Prefer. https://doi.org/10.1016/j.foodqual.2014.09.014

5. Aragón-Gutiérrez C, Montero-Simó MJ, Araque-Padilla RA, Gutiérrez-Gutiérrez L (2013) Agrociencia

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1. Chemical and Biological Characterization of Green and Processed Coffee Beans from Coffea arabica Varieties;Molecules;2023-06-10

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