A paper in Nature Communications describes a quick, simple test to measure the strength and roast of black coffee. The approach could offer a reliable way to quickly assess coffee flavour characteristics without requiring complex sample preparation. https://t.co/gEkozefk4e
Persistent Boryl Radicals as Highly Reducing Photoredox Catalysts for Debrominative Borylations | Journal of the American Chemical Society @BristolUni@TotalSyntheses https://t.co/qzLJnyA46T