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Dr. Md Rushad Rahman
এমবিবিএস(আরপিএমসি)
,
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When you cut into a piece of fruit, you damage the cells. This bruising leads to the creation of an enzyme called polyphenol oxidases, which reacts with oxygen. When polyphenol oxidases mixes with oxygen, it creates the browning effect. You can slow this process down by coating cut fruit with sugar, syrup, or citrus juice.
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