Post a Comment Print Share on Facebook

reads.

Saffron, reproduced in the laboratory the enzyme of the flavor
A TEAM of researchers from the enea casaccia research center has developed a method of biotechnology to produce picrocrocin, the molecule responsible for the taste of saffron and safranal, the compound that instead contributes to its aroma, useful in the sector of the agri-food industry to reproduce the sensory characteristics. The results of the studies conducted in collaboration with the Spanish university of Castilla-La Mancha were published in the international journal New Phytologist.
Avatar
Your Name
Post a Comment
Characters Left:
Your comment has been forwarded to the administrator for approval.×
Warning! Will constitute a criminal offense, illegal, threatening, offensive, insulting and swearing, derogatory, defamatory, vulgar, pornographic, indecent, personality rights, damaging or similar nature in the nature of all kinds of financial content, legal, criminal and administrative responsibility for the content of the sender member / members are belong.
kartal escort izmir escort izmir escort gaziantep escort kayseri escort kayseri escort kayseri escort kayseri escort türk ifşa bursa escort antalya escort bodrum escort gebze escort alanya escort mersin escort samsun escort kayseri escort konya escort gaziantep escort adana escort izmir escort eskisehir escort izmit escort kocaeli escort kusadasi escort istanbul escort kartal escort pendik escort escort istanbul