Researchers in the Philippines have enhanced tapuy (rice wine) fermentation, turning its byproduct, lees, into a potential superfood with anti-aging and antioxidant properties. Filipino researchers have optimized the traditional method of producing Philippine rice wine, known as tapuy, to enhance its nutritional value, potentially making it a superfood rich in antioxidants and anti-aging compounds. Edward [...]from SciTechDaily https://ift.tt/1yDnN0x
