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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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Hyperoxygenation and bottle storage of Chardonnay white wines: effects on color-related phenolics, volatile

María Jesús Cejudo-Bastante1, Isidro Hermosín-Gutiérrez, Lucía Isabel Castro-Vázquez

  • 1Analytical Chemistry and Food Science Department, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Ciudad Real, Spain. mariajesus.cejudo@uclm.es

Journal of Agricultural and Food Chemistry
|March 15, 2011
PubMed

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