You open your lunch box to discover that the lovely apple you sliced this morning now appears unsightly and brown. Why does this happen? This unappetizing phenomenon is actually due to a chain of biochemical reactions known as “enzymatic browning.”
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Formerly unloved vegetable casts off lowly roots to feature in Great Pavilion after online craze among young gardenersHelena Horton (the Guardian)
Peaches, strawberries and grapes were almost always found to be contaminated with ‘forever chemicals’ in the analysisTom Perkins (the Guardian)
