A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy alternatives. The findings may have wide-reaching perspectives for the further development of sustainable foods.
source https://www.sciencedaily.com/releases/2025/04/250408121847.htm
How photosynthetic bacteria pass light along: Two major energy pathways
identified
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RIKEN researchers have found out how light energy harvested by pigments
besides chlorophyll is transferred to the molecular site where
photosynthesis occur...
8 hours ago
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