Oxidation: nf The oxygen in the air alters the color of certain fruits that are cut: apples, avocados, bananas, etc. A brown color will appear, not pleasing to the eye. The fruit remains perfectly edible however. This chemical phenomenon is called “oxidation”.
By cutting the fruit, phenols are released, responsible for the brown pigmentation that will appear. To avoid this phenomenon, just put a few drops of lemon juice on the fruit: the vitamin C contained in the...
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