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Cocoa, coffee and tea

  • Chapter
Microbiology of Fermented Foods

Abstract

Although from quite different types of plant, these three commodities have several things in common Their popularity is derived from their unique and complex flavours and possibly results from the presence of caffeine and similar compounds that might have a mild stimulatory effect.

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Authors
  1. M. S. Fowler
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  2. P. Leheup
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  3. J.-L. Cordier
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Editor information

Editors and Affiliations

  1. Department of Bioscience and Biotechnology, University of Strathclyde, Glasgow, UK

    Brian J. B. Wood

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© 1998 Thomson Science

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Fowler, M.S., Leheup, P., Cordier, JL. (1998). Cocoa, coffee and tea. In: Wood, B.J.B. (eds) Microbiology of Fermented Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4613-0309-1_5

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  • DOI: https://doi.org/10.1007/978-1-4613-0309-1_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7990-4

  • Online ISBN: 978-1-4613-0309-1

  • eBook Packages: Springer Book Archive

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