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Updated: May 12, 2026

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

Controlling lipid oxidation of food by active packaging technologies

Fang Tian1, Eric A Decker, Julie M Goddard

  • 1Department of Food Science, University of Massachusetts, Chenoweth Lab, 102 Holdsworth Way, Amherst, Massachusetts 01003, USA.

Food & Function
|April 12, 2013
PubMed

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