Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities-Reference-Cited by-同舟云学术

Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities

Published:2022-04-03 Issue:1 Volume:25 Page:708-716
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Flores-Chávez Benito¹,Garza-López Paul Misael¹,Angel-Cuapio Alejandro²,Hernández-León Sergio¹,Espinosa-Zaragoza Saúl³,Villafaña-Rivera Francisco Joaquín⁴,Arce-Cervantes Oscar¹,Espitia-López Josefa¹

Affiliation:

1. Universidad Autónoma del Estado de Hidalgo, Instituto de Ciencias Agropecuarias, Área Académica de Ciencias Agrícolas y Forestales. Rancho Universitario. Av. Universidad Km 1, Ex-Hda. de Aquetzalpa, CP 43600, Tulancingo de Bravo, Hidalgo, México

2. Tecnológico de Estudios Superiores de Ecatepec. Av. Tecnológico s/n, Col. Valle de Anáhuac Sección Fuentes Ecatepec de Morelos, C.P. 55210, Estado de México México

3. Universidad Autónoma de Chiapas, Facultad de Ciencias Agrícolas, Huehuetán, Chiapas, CP 30660 México

4. Tecnológico de Estudios Superiores del Oriente del Estado de México, Paraje San Isidro s/n Barrio de Tecamachalco, Estado de México, La Paz C.P. 56400, México

Funder

SEP-PRODEP program

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2057532

Reference26 articles.

1. SAGARPA. 2015. https://www.gob.mx/sagarpa/articulos/mexico-y-el-creciemiento-del-cafe-organico. (accessed on 21/10/20).

2. Nonlinear classification of commercial Mexican tequilas

3. Coffee Brews: Are They a Source of Macroelements in Human Nutrition?

4. Cold Brew Coffee—Pilot Studies on Definition, Extraction, Consumer Preference, Chemical Characterization and Microbiological Hazards

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