By American Chemical Society —— Bio and Archives--January 23, 2019
Some people consider pufferfish, also known as fugu, a delicacy because of its unique and exquisite flavor, which is perhaps seasoned by knowledge that consumption of the fish could be deadly. Now, researchers have identified the major compounds responsible for the taste of pufferfish, minus the thrill of living dangerously. They report their results in ACS' Journal of Agricultural and Food Chemistry.The Comment section of online publications is the new front in the ongoing Cancel Culture Battle.
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