Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life

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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
07:07

Controlled-release of Chlorine Dioxide in a Perforated Packaging System to Extend the Storage Life and Improve the Safety of Grape Tomatoes

Published on: April 7, 2017

Dong-Hyun Lee1, Bo-Sik Kang, Hyun-Jin Park

  • 1School of Life Science and Biotechnology, Korea University, 5-1, Anam-dong, Sungbuk-gu, Seoul 136-701, Republic of Korea.

Journal of Agricultural and Food Chemistry
|September 30, 2011
PubMed

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