Vagabond Science
What makes food, besides the calories, vitamins, and minerals? Is there more to it? Simply, yes. I discuss with my guest, Rosa Pérez-Gregorio (Senior researcher at University of Vigo and LAQV-REQUIMTE-University of Porto) the complex chemistry of digesting bioactive compounds in our food.
28 Folgen
Kommentare
0Sei die erste Person, die kommentiert
Melde dich jetzt an und werde Teil der Vagabond Science-Community!