Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

Josefa Espitia-Lópeza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoCorrespondence[email protected]
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Félix Rogelio-Floresb Escuela de Mercadotecnia, Universidad de Colima, Colima, Colima, MéxicoView further author information

Alejandro Angel-Cuapioc División de Ingeniería Química y Bioquímica, Tecnológico de Estudios Superiores de Ecatepec, Ecatepec de Morelos, MexicoView further author information

Benito Flores-Cháveza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information

Oscar Arce-Cervantesa Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information

Sergio Hernández-Leóna Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information

Paul Misael Garza-Lópeza Área Académica de Ciencias Agrícolas y Forestales (ÁACAyF), Instituto de Ciencias Agropecuarias (ICAP), Universidad Autónoma del Estado de Hidalgo, Rancho Universitario, Tulancingo de Bravo, Hidalgo, MéxicoView further author information

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Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

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Characterization of sensory profile by the CATA method of Mexican coffee brew considering two preparation methods: espresso and French press

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