this post was submitted on 14 Aug 2024
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It's not just that, but the number of cuts made also increases the amount of different compounds mixing after being separated by cell walls which causes them to form new compounds.
What about chewing?
Building on what Lally mentions, when cutting onions for food you're supposed to let them sit a whole so said reactions can occur. About 5m from what I've been old.
What if you're closer than five meters from what you've been old? /j