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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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Effect of storage process on the sugars, polyphenols, color and microbiological changes in cracked Manzanilla-Aloreña

F N Arroyo-López1, M C Duran-Quintana, C Romero

  • 1Departamento de Biotecnología de Alimentos, Instituto de la Grasa (C.S.I.C.), Avenida Padre García Tejero Number 4, 41012, Seville, Spain. fnarroyo@cica.es

Journal of Agricultural and Food Chemistry
|August 1, 2007
PubMed

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