date:Aug 17, 2018
l have been reported, they have not been used as a food preservative because they require further processing before they can mitigate bacteria. This is known as prenylation a process involving the addition of hydrophobic molecules onto a protein to facilitate cell attachment which is not cost-effective or sustainable.
NTU researchers have not only found a way to grow flavonoids with high antimicrobial and antioxidant properties but also naturally and sustainably. They achieved this by implant