#Latest findings on bitter substances in coffee
“#Latest findings on bitter substances in coffee” Model of the bitter receptor TAS2R43 without extracellular domain. Within the binding pocket: Model of the bitter substance mozambioside (blue). Credit: Leibniz-LSB@TUM; Dr. Antonella Di Pizio Coffee is very popular around the world despite or perhaps because of its bitter taste. Compounds contained in the coffee such as…