A recent study explores the potential benefits of utilizing duck fats in the food industry, highlighting their unique fatty acid composition and improved properties compared to vegetable oils. Duck fats offer a healthier alternative to saturated fats, making them a valuable resource for enhancing food products.
Expanding the toolbox for drug design: New enzymes for tailoring molecules
Simon Schröder has worked out how enzymes can be used to more easily form the desired bond between two nitrogen atoms.
December 9, 2023