Características sensoriales del café (coffea arábica) con distintos tratamientos de beneficio húmedo

The study of sensory characteristics of the Coffea arabica with different treatments of wet benefit was carried out in the Noboa parish of the canton 24 de Mayo, in the Association of Industrial Coffee Growers of Manabí, the characteristics that include color and pH were evaluated through laborat...

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Bibliographic Details

Main Authors:	Cañarte Vélez, Christian Rogelio, Valverde Lucio, Yhony Alfredo, Mero Tuárez, Jordán Rolando
Format:	Article
Language:	Spanish
Published:	2021
Subjects:	Proceso de secado valoración sensorial beneficio húmedo estándares Drying process titration sensory wet benefit standard
Online Access:	https://dialnet.unirioja.es/servlet/oaiart?codigo=9292115
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