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Rhubarb juice instead of ascorbic acid
date:Dec 11, 2018
zen apples stay fresh for longer through natural means only. While the fruits, conventionally treated with ascorbic acid, turned brown after only a few hours, those treated with rhubarb were permanently protected from oxidation.This gives the industry a great advantage in time-critical processes and makes rhubarb juice particularly interesting in convenience products, dried fruit, frozen fruits or fruit juices, but in salad dressings as well, says ZHAW researcher Martin Hfele from the Institute

12/23 03:37