Tecnologia promete diminuir efeito alergénico de alimentos

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Centro de Engenharia Biológica da Universidade do Minho cria tecnologia de processamento de alimentos. "Alteramos a estrutura da proteína do leite", exemplifica um dos investigadores, Ricardo PereiraSee omnystudio.com/listener for privacy information.

Episode metadata supplied by the publisher feed · Published Dec 9, 2021

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Tecnologia promete diminuir efeito alergénico de alimentos

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