The chemical process where amino acids (the building blocks of proteins) interact with compounds created by the Maillard reaction contribute to the melanoidin portion of roasted coffee whilst also producing many aromatic substances known as aldehydes.
Course Progress
July 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
|
||
