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Michelle Francl – författare

Visar alla böcker från författaren Michelle Francl. Handla med fri frakt och snabb leverans.

4 produkter

  1. Michelle Francl - Steeped, Häftad. Tillgänglighet: Lägg i varukorg

    Steeped

    The Chemistry of Tea

    Av Michelle Francl

    Häftad, 2025

    218 kr

    Lägg i varukorg

    Tea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant.Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and …

  2. Michelle Francl - Steeped, E-bok. Tillgänglighet: Lägg i varukorg

    Steeped

    The Chemistry of Tea

    Av Michelle Francl

    E-bok, 2024

    326 kr

    Lägg i varukorg

    Tea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and …

  3. Michelle Francl - Steeped, E-bok. Tillgänglighet: Lägg i varukorg

    Steeped

    The Chemistry of Tea

    Av Michelle Francl

    E-bok, 2024

    316 kr

    Lägg i varukorg

    Tea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and …

  4. Michelle Francl - Steeped, Inbunden. Tillgänglighet: Lägg i varukorg

    Steeped

    The Chemistry of Tea

    Av Michelle Francl

    Inbunden, 2024

    313 kr

    Lägg i varukorg

    Tea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant.Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent – and …