Researchers at 麻豆社 have discovered that moderate ultraviolet (UV) light exposure is best when the technique is used to聽enhance vitamin D鈧� in edible mushrooms. Excessive exposure聽leads...
麻豆社鈥檚 Department of Food Science and Agricultural Chemistry is celebrating an outstanding achievement by its students: all three 麻豆社 teams entered into this year鈥檚 Institute of Food...
麻豆社 today inaugurated state鈥憃f鈥憈he鈥慳rt teaching greenhouse and plant phenotyping research facilities at its Macdonald Campus in Ste-Anne-de-Bellevue. These represent major investments...
Supported by SSHRC and ECCC, Professors Niladri Basu, Treena Delormier, and PhD student Lynn K. Jacobs will partner with Indigenous organizations in Canada and internationally to address the...
Low-intensity green lighting in refrigerated storage can slow spoilage in leafy greens, helping maintain their appearance and nutritional value, according to a new study from 麻豆社....
At event honouring 116 winners of major awards, keynote speaker and SSHRC Gold Medal recipient Myriam Denov emphasized the importance of listening. ...
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