For the first time, scientists have successfully edited oat DNA, a breakthrough that could accelerate the development of oats with more fibre, higher yields, and greater resilience to climate...
A recent study from McGill University proposes a way to enhance the nutritional value of oats by increasing their content of oleic acid, a type of healthy fat known for its cardiovascular heart...
What makes the elderly and people with underlying conditions more vulnerable to COVID-19? According to a new study led by McGill University researchers, clues can be found in the proteins involved...
RSS