date:Aug 17, 2018
nd in almost all fruits and vegetables. The flavonoids created by NTU scientists have strong antimicrobial and antioxidant properties two essential traits of preservatives that inhibit bacterial growth and keep food fresher for longer.
The experiment was conducted at room temperature where the other samples with artificial preservatives succumbed to bacteria contamination within six hours.
The NTU research team was led by Professor William Chen, Director of NTUs Food Science Technology progr