Comparison of Results from Cupping and Descriptive Sensory Analysis of Colombian Brewed Coffee: Coffee: Comparing Cupping and Descriptive Analysis

By B. D. Donfrancesco, N. Guzman, E. Chambers. 2014

73 citations recorded by the source corpus.

Subfields: Food Science, Pharmacology

View Paper: https://www.semanticscholar.org/paper/2af07a9faa13fadffffe2dadca47b0b29c717e59

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Denis Richard Seninde
2. E. Chambers

In Pharmacology

1. Denis Richard Seninde
2. E. Chambers

Citations in the corpus

• Coffee Flavor: A Review (2020, background): “Cocoa (f) [7,11,41,42,45] A brown, sweet, dusty, musty, often bitter aromatic associated with cocoa bean, powdered cocoa, and chocolate bars.”