A. F. Ochoa-Muñoz, Jefferson A. Peña-Torres, C. García-Bermúdez, Kevin F. Mosquera-Muñoz, Jeison Mesa-Diez
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引用次数: 0
Abstract
Multiple factor analysis was used to examine organoleptic coffee assessments such as aroma, aftertaste, flavor, acidity, balance, body, uniformity, sweetness, clean cup, and other organoleptic-related properties used in Coffee Quality Assessment. The Sensory analysis was performed using missing values (NA) scenarios with 5%, 10%, 20%
期刊介绍：
Ingeniare. Revista chilena de ingeniería is published periodically, is printed in three issues per volume annually, publishing original articles by professional and academic authors belonging to public or private organisations, from Chile and the rest of the world, with the purpose of disseminating their experiences in engineering science and technology in the areas of Electronics, Electricity, Computing and Information Sciences, Mechanical, Acoustic, Industrial and Engineering Teaching. The abbreviated title of the journal is Ingeniare. Rev. chil. ing. , which should be used in bibliographies, footnotes and bibliographical references and strips.
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