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Each type of MT genes displays a distinct spatial and temporal expression pattern (Cobbett and Goldsbrough, 2011)

While gluten-free foods can be made using naturally gluten-free grains such as rice and millet, scientists have mixed the enzymes into wheat, barley, and rye-based flour, where they can easily access and break down gluten

Notably, after five cycles of alternating steaming and solarization, the rhizomes of PCH exhibited an almost complete loss of bitterness, comparable to those processed through nine cycles of steaming (Yao et al., 2022)

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