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Uma embalagem, desenvolvida na Faculdade de Farmácia da UFMG, conseguiu retardar significativamente o escurecimento de frutas, como peras e maçãs, evitando o fenômeno chamado como escurecimento enzimático. O produto, que pode aumentar a vida útil dos alimentos e diminuir o desperdício, foi criado pela pesquisadora Andréia Handa Suzuki.
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