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The edible gelatin coating, combined with sunflower oil, coconut oil, and beeswax, significantly reduces the deterioration of total phenols and anthocyanins in mulberry fruits, thereby extending their shelf life and preserving their antioxidant capacity, with the gelatin-coated fruits maintaining high nutrient values after 5 and 8 days of storage (Fig

First, the evaluation of subjective condition (SC) was solely based on a questionnaire

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Catalytic activity The ability of Ru(II)-OH to interact or convert GSH was studied upon time-dependent monitoring of an aqueous solution by 1 H-NMR spectroscopy