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Physicochemical and Microbiological Quality Assessment of Artisanal and Commercial Recipes of Cucurbita ficifolia Jams with High Sensory Acceptability

Crossref DOI link: https://doi.org/10.1007/s11130-024-01279-3

Published Online: 2025-01-28

Published Print: 2025-03

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Celaya, Liliana S. https://orcid.org/0000-0003-4288-8215
Pucciarelli, Amada B. https://orcid.org/0000-0002-8022-9758
Cruz, Nancy E. https://orcid.org/0009-0009-6669-0984
Brumovsky, Luis A. https://orcid.org/0000-0002-9329-4276
Viturro, Carmen I. https://orcid.org/0000-0002-6379-4077
Funding

Funding for this research was provided by:

Universidad Nacional de Misiones (FCEQyN-16Q1204-IDP)

Consejo Nacional de Investigaciones Científicas y Técnicas (PIBAA2872021-0101087)

Consejo Nacional de Investigaciones Científicas y Técnicas (PIO14020140100134CO)
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Text and Data Mining valid from 2025-01-28

Version of Record valid from 2025-01-28
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Article History

Accepted: 10 December 2024

First Online: 28 January 2025

Declarations

:

: The authors declare no competing interests.

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