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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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Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds

Jiluan Chen1, Jing Zhang, Zuoshan Feng

  • 1Food College, Shihezi University, Xinjiang 832003, China.

Journal of Agricultural and Food Chemistry
|June 16, 2009
PubMed

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