ACS Symposium

1 primary work

Caffeinated Beverages

Published 18 May 2000

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.