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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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Chemistry of ascorbic acid and sulfur dioxide as an antioxidant system relevant to white wine

Célia Barril1, Andrew C Clark, Geoffrey R Scollary

  • 1National Wine and Grape Industry Centre, School of Agricultural and Wine Sciences, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. cbarril@csu.edu.au

Analytica Chimica Acta
|June 13, 2012
PubMed

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