Food enzymes have long been integral to food processing, facilitating improvements in texture, flavour and nutritional quality, while contemporary research increasingly emphasises the need for ...
AZoLifeSciences on MSN
New enzyme and bacteria unlock efficient production of healthy sweetener
From saccharin in the 19th century to stevia and monk fruit in the 21st, researchers and the food industry have long sought a sweetener that delivers the taste of sugar without its drawbacks-excess ...
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