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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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Degradation kinetics of the antioxidant additive ascorbic acid in packed table olives during storage at different

A Montaño1, F J Casado, L Rejano

  • 1Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain. amontano@cica.es

Journal of Agricultural and Food Chemistry
|March 16, 2006
PubMed

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