Exploring Brewers’ Spent Yeast Peptides: Bioactivity and Flavor
Brewer’s spent yeast, a byproduct of brewing, has increasingly garnered attention in the scientific community for its underutilized potential. In ...
Tag: sustainable food production
Greater Ecological Diversity Enhances Nutritional Resources in Fiji’s Agroforests
In the face of escalating global challenges such as biodiversity loss and the rise of non-communicable diseases, a pioneering study ...
Cracking Gene Networks to Boost Crop Resilience
In the rapidly evolving landscape of agricultural biotechnology, the exploration and understanding of gene regulatory networks (GRNs) stand at the ...
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