Laboratory Microbes Put Chocolate Flavors under Scientists’ Control
From hints of citrus to caramel, premium chocolate’s complex flavors derive from fermenting microbes on cocoa bean farms—and a new study suggests they can be grown on demand in the lab
From hints of citrus to caramel, premium chocolate’s complex flavors derive from fermenting microbes on cocoa bean farms—and a new study suggests they can be grown on demand in the lab
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