Sensory characterization of the Ethiopian germplasm of Coffea arabica L. conserved in the Colombian Coffee Collection
The sensory quality of coffee (Coffea arabica L.) has become increasingly important and is considered the best way to increase the competitiveness and profitability of the sector. Given the narrow genetic base cultivated, the use of its genetic resources conserved in germplasm banks is particularly...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2025.1497350/full |
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