Lipid oxidation is a significant issue for the meat industry. This is because lipid oxidation can have a detrimental impact on not only sensory quality, in terms of odor and flavor, but it can also ...
Professor Shota Atsumi, UC Davis Department of Chemistry, led a team that found a new way to coax microbes into making allulose, a potential substitute for table sugar. The work was conducted in ...
Photosynthesis, the chemical reaction that enables almost all life on Earth, is extremely inefficient at capturing energy -- only around 1% of light energy that a plant absorbs is converted into ...
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