# Carne de alface e folha de tabaco

An episode of [Fricção Científica](https://invisiblenetwork.ai/podcast/1160777717), 10 Sep 2026, 1:52.

Audio: https://traffic.omny.fm/d/clips/f175b1e3-ecc7-4dc5-8307-b3aa008ffd8a/80c7166d-a8ad-4f8c-8878-b40300f6c9c7/25cb4274-783d-4ac3-bc2a-b4c10000079c/audio.mp3?utm_source=Podcast&in_playlist=5a2aaf35-0d41-4f90-a016-b40300f6c9ce

Cientistas modificaram plantas geneticamente de forma a produzirem mioglobina, uma proteína animal associada à cor, sabor e características nutricionais da carne. Artigo publicado no Frontiers in Plant Science See omnystudio.com/listener for privacy information.

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