Espresso must be topped by a foamy, reddish-brown, consolidated surface layer called crema. This metastable foam with a specific lifetime of ≤ 40 min is a marker of quality for expresso. But: what does the crema consist of and how is it formed? ChemistryViews.org explains this phenomenom. Find out here and surprise your colleagues with your knowledge during the next coffee break!
Incredible but true: CHEManager International is celebrating its 20th anniversary!
Trump's tariff policy is a considerable burden and a break with previous practice.
A new Horváth study based on interviews with CxOs of Europe’s top chemical corporations reveals: The majority of board members expects no or only weak growth for the current year.
The ECA Foundation, one of the most important not-for-profit organizations for regulatory expertise in the pharmaceutical industry, aims to become the largest independent GMP/GDP organization in the world.
Part 3: Seven Theses for successful Digitalization in Pharma
