Making the unpalatable palatable
From A*STAR Research Highlights, August 25, 2017 (not bylined): Encapsulating the antioxidant quercetin in carnauba wax could mask its bitterness and enable its use in a wide range of food products, according to new research from Singapore. Quercetin is a type of plant pigment called a flavonoid, and is one of the most abundant antioxidants … Continue reading Making the unpalatable palatable
Bianca Nogrady 