Coffee: Production, Quality and Chemistry

Coffee is one of the most popular drinks in the world but how does the chemistry influence the quality and what are the health advantages or disadvantages from consuming it? This book is unique in covering coffee production, quality, chemistry, and the health implications from its consumption in one volume. Written by an international collection of contributors in the field who concentrate on coffee research, it is aimed at advanced undergraduates, postgraduates and researchers. It provides an accessible reference to the current research in the field and information on the health aspects for nutritionists and other health professionals.

Author: Adriana Farah
Binding Type: Hardcover
Publisher: Royal Society of Chemistry
Published: 01/14/2019
Pages: 880
Weight: 3.1lbs
Size: 9.20h x 6.50w x 2.10d
ISBN: 9781782620044