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Fusion energy gets a boost from cold fusion chemistry

Nature Podcast

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Fermentation: The Key to Chocolate Flavor

This chapter explores groundbreaking research on the fermentation of cocoa beans and its profound impact on chocolate flavors. By manipulating microorganisms involved in fermentation, researchers aim to enhance taste and quality while addressing challenges posed by climate change. The discussion emphasizes the potential for creating designer chocolates that cater to specific flavor profiles and improve the livelihoods of cocoa farming communities.

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