Summary
Mexican food scientist Raquel Gmez-Pliego works to improve the nutritional value of foods through microbial fermentation.
Source: Nature.com
Exclusive AI-Powered News Insights (For Members only)
Disclaimer:This content is AI-generated from various trusted sources and is intended for informational purposes only. While we strive for accuracy, we encourage you to verify details independently. Use the contact button to share feedback on any inaccuracies—your input helps us improve!
