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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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Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage

Aihemaitijiang Aihaiti1, Lei Zhao1, Ruxianguli Maimaitiyiming1

  • 1School of Life Science and Technology, Xinjiang University, Urumqi 830000, China.

Food Chemistry
|September 7, 2024
PubMed

Keywords:
Aroma profileFermented tomato (Solanum lycopersicum L.) juiceRelative odor activity valueShelf lifeStorage stabilization

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