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Why Are Lobsters Blue, and Why Does Cooking Turn Them Red? - New York Times
<img alt="" height="1" width="1" /> Why Are Lobsters Blue, and Why Does Cooking Turn Them Red? New York Times ... the wavelengths of light that are absorbed. Using nuclear magnetic resonance imaging and spectroscopy to examine protein-pigment interactions, the researchers found that this effect was a large one, suggesting that it is the primary source of ... Why Are Lobsters Blue, and Why Does Cooking Turn Them Red? - New York Times More... |
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