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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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Effects of high-intensity pulsed electric fields on lipoxygenase and hydroperoxide lyase activities in tomato juice

Ingrid Aguiló-Aguayo1, Robert Soliva-Fortuny, Olga Martín-Belloso

  • 1Dept. of Food Technology, TPV-XaRTA, Univ. of Lleida, 25198 Lleida, Spain.

Journal of Food Science
|October 6, 2009
PubMed

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