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 episodios
Comentarios
0Sé la primera persona en comentar
¡Regístrate ahora y únete a la comunidad de Vagabond Science!