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Laboratory Microbes Put Chocolate Flavors under Scientists’ Control
Scientific American20 hours ago
Laboratory Microbes Put Chocolate Flavors under Scientists’ Control
PositiveScience
A new study reveals that scientists can now control the flavors of premium chocolate by growing specific microbes in the lab, enhancing the chocolate-making process.
Editor’s Note: This breakthrough is significant as it allows for the customization of chocolate flavors, potentially leading to new and exciting products in the chocolate industry.
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via Scientific American

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