Maqui berry boost? Scientists create phenol-packed compound in vitro
A team from the University of Santiago, Chile has developed a method to culture the native maqui berry in vitro and extract a phenol-rich compound for use in foods.
Archives for February 25, 2018
Cracking the baru nut market
Possessing an enviable array of nutrients, an exotic Brazilian heritage and the ‘superfood’ moniker, the relatively unknown baru nut’s future looks promising.