![[ Back to EurekAlert! ]](http://www.eurekalert.org/images/back2e.gif){kind=small}
|
Contact: Michael Bernstein
m_bernstein@acs.org
202-872-4400
American Chemical Society
Caption: In a discovery that could lead to better tasting coffee, chemists report finding the compounds that are most responsible for the brew's bitter taste.
Credit: American Chemical Society
Usage Restrictions: None
Related news release: Battling bitter coffee -- chemists vs. main source of coffee bitterness
|