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Brazilian Coffee Blends: A Simple and Fast Method by Near‐Infrared Spectroscopy for the Determination of the Sensory Attributes Elicited in Professional Coffee Cupping |
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| Authors: | Michel Rocha Baqueta,Aline Coqueiro,Patrí cia Valderrama |
| Abstract: | |
| Keywords: | Chemometric cupping test near‐infrared spectroscopy partial least squares sensory attributes |