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Microbiological Shelf-Life Extension and Quality Retention of a Novel Vegetable Product Through an Optimized Preservation Treatment Combining Citric Acid, Oregano Essential Oil, and UV-C Radiation

Crossref DOI link: https://doi.org/10.1007/s11947-024-03495-w

Published Online: 2024-07-02

Published Print: 2025-01

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

Authors

Perez, Pablo Federico

Agüero, María Victoria

Fernandez, María Verónica

Jagus, Rosa Juana
Funding

Funding for this research was provided by:

Universidad de Buenos Aires (UBACYT 20020170100063BA)

CONICET (PIP 11220210100306CO)

Agencia Nacional de Promoción Científica y Tecnológica (PICT 2019-01551)
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Text and Data Mining valid from 2024-07-02

Version of Record valid from 2024-07-02
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Article History

Received: 14 May 2024

Accepted: 23 June 2024

First Online: 2 July 2024

Declarations

:

: The authors confirm that they have no conflicts of interest concerning the work described in this manuscript.

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