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Adriana Farah
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Ana S P Moreira
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Carla Isabel Igreja Rodrigues
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Carlos Brando
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Carmen Marino Donangelo
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Chahan Yeretzian
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Denisley Gentil Bassoli
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Fernando Fernandes
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Flavio Meira Borem
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Herminia Emilio Prieto Martinez
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Hiroshi Ashihara
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Ildi Revi
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Jose Fernandes
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Karl Speer
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Koushik Adhikari
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Luciano Navarini
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Maria Beatriz Abreu Gloria
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Maria Dolores Del Castillo
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Maria T. S. Trevisan
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Maria-Paz de Peña
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Nikolai Kuhnert
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Olga Viegas
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Oliveiro Guerreiro Filho
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Paulo Mazzafera
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Rosires Deliza
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Rubens Jose Guimaraes
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Sara Cristina Silva Cunha
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Susana Casal
pubblicato da
RSC
Coffee is one of the most popular drinks in the world but how does the production influence chemistry and quality? This book covers coffee production, quality and chemistry from the plant to the cup. Written by an international collection of contributors in the field who concentrate on coffee research, it is edited expertly to ensure quality of content, consistency and organization across the chapters.
Aimed at advanced undergraduates, postgraduates and researchers and accompanied by a sister volume covering how health is influenced by the consumption of coffee, these titles provide an impactful and accessible guide to the current research in the field.
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