2020-Dec-15 Tue 12:16
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 | 500Foods shared this story from  FP.com. |
Bright red, tasty and healthy, that’s how we know and love bell peppers. In a first, the team headed by Professor Sacha Baginsky from the Chair for Plant Biochemistry at Ruhr University (RUB) has deciphered in detail, at the protein level, what makes them turn red as they ripen. At the heart of the project are the so-called…