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Enviado em 7 de abr de 2010
When you bite into a grilled cheese sandwich, or pour yourself a beer, enzymes are probably the last thing on your mind. However, without the enzymes used in fermentation, many staple foods such as cheese, bread, and soy sauce wouldn't be possible. Today, biotechnology researchers are looking for new ways to make the enzymes used in food production and preservation more efficient. Join Dr. Targan as he explains the process - and just how much of an effect enzymes have on our daily diets.