Home/ Questions/Q 497909
Next
In Process
Aishwarya Ganesh
Asked: 2022-10-29T16:37:20+05:30 In:

Increased flavourful shelf life of Tomato has been achieved by
A. Developing better storage technique
B. Reducing activity of enzyme polygalactourinase
C. Promoting activity of enzyme polygalactourinase
D. Enhancing epidermal growth factor.

Increased flavourful shelf life of Tomato has been achieved by
A. Developing better storage technique
B. Reducing activity of enzyme polygalactourinase
C. Promoting activity of enzyme polygalactourinase
D. Enhancing epidermal growth factor.
Parabola
Leave an answer

Leave an answer

Browse

1 Answer

  1. Correct Answer – B

    • 0