The secret is sulphur
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
List view / Grid view
Professor Erich Leitner and Bernhard Ringer of the Graz University of Technology explain the importance of sulphur compounds in roasted coffee.
The researchers compared the bacteria in conventional store-bought apples with those in visually matched fresh organic ones.