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1
Steeped: The Chemistry of Tea
Royal Society of Chemistry
Michelle Francl
water
caffeine
molecules
figure
chemists
carbon
taste
teas
molecular
chemistry
chemical
different
compounds
atoms
molecule
plants
temperature
structure
teabag
infusion
between
often
energy
because
theanine
making
oxygen
receptors
structures
paper
hydrogen
although
teabags
coffee
proteins
chapter
including
century
catechins
chemist
another
material
using
acids
humans
example
extracted
amino
teapot
after
Tahun:
2024
Bahasa:
english
File:
EPUB, 7.77 MB
Tag Anda:
0
/
4.5
english, 2024
2
Steeped: The Chemistry of Tea
Royal Society of Chemistry
Francl
,
Michelle
water
caffeine
molecules
figure
chemists
carbon
taste
teas
molecular
chemistry
chemical
different
compounds
atoms
molecule
plants
temperature
structure
teabag
infusion
between
often
energy
because
theanine
making
oxygen
receptors
structures
paper
hydrogen
although
teabags
coffee
proteins
chapter
including
century
catechins
chemist
another
material
using
acids
humans
example
extracted
amino
teapot
after
Tahun:
2024
Bahasa:
english
File:
EPUB, 7.77 MB
Tag Anda:
0
/
4.5
english, 2024
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