Gene-Edited Wheat Cuts Carcinogens in Toast, Study Shows
UK researchers have developed gene-edited wheat using Crispr technology, reducing carcinogenic acrylamide in toasted bread by up to 93% without affecting crop yield.
UK researchers have developed gene-edited wheat using Crispr technology, reducing carcinogenic acrylamide in toasted bread by up to 93% without affecting crop yield.
Scientists at Rothamsted Research have used Crispr gene editing to develop wheat with lower acrylamide levels, making toasted bread less carcinogenic without affecting crop yields.
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