The Toronto Star interviewed Xiaonan Lu, a professor in UBC’s faculty of land and food systems, about ways to preserve fresh herbs.
He said decreasing oxygen exposure to herbs slows the oxidation reaction speed and maintains freshness.
The Toronto Star interviewed Xiaonan Lu, a professor in UBC’s faculty of land and food systems, about ways to preserve fresh herbs.
He said decreasing oxygen exposure to herbs slows the oxidation reaction speed and maintains freshness.
