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Making fermented dairy products taste better

Researchers at the Technical University of Munich (TUM), the Leibniz-Institute for Food Systems Biology, and the University of Hohenheim have developed a new methodical approach for the faster identification of flavor-giving ...

dateNov 07, 2018 in Other
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Taking a close look at bacteria

Yong Wang, assistant professor of physics, and graduate student Asmaa Sadoon have been studying how molecules travel through bacterial cytoplasm in order to understand more about how these tiny organisms function. Using new ...

dateOct 23, 2018 in Soft Matter
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