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Green Scene: How microbes influence the flavour of chocolate
Scientists have uncovered how microbes influence the flavour of chocolate, paving the way for new and novelty flavours in future. Also we hear how sharks, the ocean’s top predators, may lose both their bite and their sleek armour as seas grow more acidic. All to chat with Dr Ruth Freeman Director of Research for Society For Research Ireland
All with thanks to Repak.
Published on 3 months, 2 weeks ago