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Image for: WieRaps als Eiweißquelle für die menschliche Ernährung genutzt werden könnte: Bitterer Raps


Corinna Dawid und Christoph Hald präsentieren in ihrem Labor am Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik der Technischen Universität München ein Becherglas mit Rapssaat.
Corinna Dawid und Christoph Hald präsentieren in ihrem Labor am Lehrstuhl für Lebensmittelchemie und Molekulare Sensorik der Technischen Universität München ein Becherglas mit Rapssaat.

Foto: Sabrina Schalk / TUM

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