{"product_id":"chemical-composition-of-coffee-beans-an-overview-9781838793814","title":"Chemical composition of coffee beans: an overview","description":"This chapter provides an overview of the composition of green coffee beans and the changes associated with roasting and beverage production. The chapter focusses principally, but not exclusively, on more recent advances related to the major chemical components of coffee such as the chlorogenic acids, the alkaloids (caffeine and trigonelline), the diterpenes (cafestol and kahweol), volatile aromatics and the poorly characterized melanoidins.","brand":"Michael N. Clifford","offers":[{"title":"Default Title","offer_id":48281160188155,"sku":"9781838793814","price":32.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0779\/3917\/9771\/files\/9781838793814.jpg?v=1772487314","url":"https:\/\/indiepubs.com\/products\/chemical-composition-of-coffee-beans-an-overview-9781838793814","provider":"IndiePubs","version":"1.0","type":"link"}