Food science

Food science

Applied science devoted to the study of food

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Science X staff
November 18, 2020
phys.org
Matching prices aren't the only reason oysters and champagne pair so well. According to a study published by the University of Copenhagen today, an uncanny umami synergy makes the combination of yeast-brewed bubbly and fresh molluscs a match made in heaven for some. Ironically, the new knowledge could help us consume more vegetables in the future.
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