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

by Josefa Espitia-López, Félix Rogelio-Flores, Alejandro Angel-Cuapio, Benito Flores-Chávez, Oscar Arce-Cervantes, Sergio Hernández-León, Paul Misael Garza-López
Published 2019-01-01