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Scientists take step in transforming rapeseed into protein source
date:Feb 11, 2019
f the quantity, but still tasted bitter in the sensory test.

Since we now know the cause of the bitter off-taste, it is much easier to develop suitable technological processes or breeding strategies that can be used to produce tasty, protein-rich foods from rapeseed, said co-author Corinna Dawid, who heads the Phytometabolomics research group at TUM.

12/23 17:14