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

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Use of Nutshells Wastes in the Production of Lignocellulolytic Enzymes by White-Rot Fungi by Adriana Ibarra-Islas, Jazmín Edith Méndez Hernández, Silvia Armenta, Josefa Espitia López, Paul Misael Garza López, Sergio Hernández León, Oscar Arce-Cervantes

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Analysis verbal sensory methods in the evaluation of organic coffee with different roasting intensities by Benito Flores-Chávez, Paul Misael Garza-López, Alejandro Angel-Cuapio, Sergio Hernández-León, Saúl Espinosa-Zaragoza, Francisco Joaquín Villafaña-Rivera, Oscar Arce-Cervantes, Josefa Espitia-López

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