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Food & Function

Linking the chemistry and physics of food with health and nutrition


The impact of solvent relative permittivity on the dimerisation of organic molecules well below their solubility limits: examples from brewed coffee and beyond

Corresponding authors
Mechanical and Materials Engineering, Portland State University, P.O. Box 751, Portland, USA
Department of Chemistry, Massachusetts Institute of Technology, Cambridge, USA
E-mail: hendon@mit.edu
Tel: +1 617 2536192
Food Funct., 2017,8, 1037-1042

DOI: 10.1039/C6FO01796G
Received 14 Dec 2016, Accepted 21 Jan 2017
First published online 23 Jan 2017
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