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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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Enzyme-Assisted Phenolic Extract of Murtilla Pomace: A Green Food Additive to Prevent Ozone-Induced Oxidation in

Vicente Gregorio Valenzuela-Bass1,2, Elva Gonzales-Nieto2, Gabriela Valenzuela-Barra1

  • 1Facultad de Ciencias Químicas y Farmacéuticas, Universidad de Chile, Santiago 8380492, Chile.

Antioxidants (Basel, Switzerland)
|May 27, 2026
PubMed

Keywords:
Ugni molinae Turcz.lipid oxidationozone-induced oxidationpolyphenolswaste valorization

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