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Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes
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Rapid softening of acidified peppers: effect of oxygen and sulfite

Roger F McFeeters1, Lisa M Barrangou, Amy O Barish

  • 1Agricultural Research Service, U.S. Department of Agriculture, and Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, USA. rfm@unity.ncsu.edu

Journal of Agricultural and Food Chemistry
|July 9, 2004
PubMed

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