Texas A&M University: Nanofibers Linked to Red Wine Chemical Create Superior Antioxidant Materials
May 07, 2020
May 07, 2020
COLLEGE STATION, Texas, May 7 [TNSscientificresearch]-- Texas A&M University's College of Engineering issued the following news:
Spoiling foods, souring wine and worsening wounds have a common culprit -- a process called oxidation. Although the ill effects of these chemical reactions can be curtailed by the action of antioxidants, creating a sturdy platform capable of providing prolonged antioxidant activity is an ongoing challenge.
Researchers at Texas A&M Univ . . .
Spoiling foods, souring wine and worsening wounds have a common culprit -- a process called oxidation. Although the ill effects of these chemical reactions can be curtailed by the action of antioxidants, creating a sturdy platform capable of providing prolonged antioxidant activity is an ongoing challenge.
Researchers at Texas A&M Univ . . .