Non-Fiction Books:

Caffeinated Beverages

Health Benefits, Physiological Effects, and Chemistry



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Caffeinated Beverages
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This book provides a comprehensive overview of the recent developments in the flavour and chemistry of caffeinated beverages. It includes an update on the chemistry and flavour research on coffee, tea, and cocoa, specifically addressing antioxidantive phenolic compounds found in the beverages, and an examination of the health benefits, such as the anticancer, anti-aging, and heat disease prevention properties of these beverages.
Release date NZ
May 4th, 2000
Edited by Chi-Tang Ho Edited by Peter Schieberle Edited by Thomas H. Parliment
Country of Publication
United States
1 halftones, 133 line figures
American Chemical Society
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