Chris and Doran are joined by Andrew Tolley to discuss, "Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees", appearing in Food Chem., 2021, 342, 128304. 
 
The article can be found here: <a href="https://doi.org/10.1016/j.foodchem.2020.128304">⁠https://doi.org/10.1016/j.foodchem.2020.128304⁠</a> 
 
Introduction preamble: Edward Teller

Chris and Doran are joined by Andrew Tolley to discuss, "Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees", appearing in Food Chem., 2021, 342, 128304. The article can be found here: ⁠https://doi.org/10.1016/j.foodchem.2020.128304⁠ Introduction preamble: Edward Teller

Chris and Doran are joined by Andrew Tolley to discuss, "Impacts of quaker beans over sensory characteristics and volatile composition of specialty natural coffees", appearing in Food Chem., 2021, 342, 128304. 
 
The article can be found here: <a href="https://doi.org/10.1016/j.foodchem.2020.128304" rel="noopener noreferrer">⁠https://doi.org/10.1016/j.foodchem.2020.128304⁠</a> 
 
Introduction preamble: Edward Teller

Ep2. Quaker Beans with Andrew Tolley

A review of a recent scientific article published about or adjacent to coffee. Each episode features a guest professional who will help discuss the paper. Sometimes there will be other guests to discuss news, current events, and topical items.

Podcast by Christopher H. Hendon. Produced by Doran Pennington.

Science

A review of a recent scientific article published about or adjacent to coffee. Each episode features a guest professional who will help discuss the paper. Sometimes there will be other guests to discuss news, current events, and topical items. Podcast by Christopher H. Hendon. Produced by Doran Pennington.

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Ep2. Quaker Beans with Andrew Tolley

Ep2. Quaker Beans with Andrew Tolley

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