A new study maps how specific lactic acid bacteria can enhance both the flavor and nutritional quality of plant-based dairy ...

Every year, thousands of tons of brown algae are extracted from the seabed to obtain compounds such as alginates, a polymer ...

Gas chromatography/mass spectrometry techniques were used to measure the concentration of each flavoring chemical at the baseline and after 1, 3, 6, 12, and 24 months. We used a nontargeted approach ...

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