The acids of non-aromatic hydrocarbons. In coffee, they are created through the break down of sucrose, fructose and glucose. Of these, the principal in coffee is acetic acid (vinegar).
Course Progress
October 2020 |
||||||
|---|---|---|---|---|---|---|
| Mon | Tue | Wed | Thu | Fri | Sat | Sun |
|
1
|
2
|
3
|
4
|
|||
|
5
|
6
|
7
|
8
|
9
|
10
|
11
|
|
12
|
13
|
14
|
15
|
16
|
17
|
18
|
|
19
|
20
|
21
|
22
|
23
|
24
|
25
|
|
26
|
27
|
28
|
29
|
30
|
31
|
|
