No more brown apples?

Wednesday, November 11, 2015 - 08:20 in Mathematics & Economics

The longer an apple retains its beautiful colour, the better it is – especially for the food industry. Therefore, the industry works intensely on inhibiting the "browning" of fruits. Chemists of the University of Vienna around Annette Rompel moved a step closer to this ultimate goal.

Read the whole article on Physorg

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