Influence of the Application of Rosemary Essential Oil (Salvia rosmarinus) on the Sensory Characteristics and Microbiological Quality of Minimally Processed Pumpkin (Cucurbita moschata)

Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024

Bibliographic Details
Main Authors:	Benites, Julio Federico, Gutiérrez, Diego Ricardo, Ruiz, Silvana Cecilia, Rodriguez, Silvia del Carmen
Format:	info:ar-repo/semantics/artículo
Language:	Inglés
Published:	MDPI 2025
Subjects:	Calabaza (cucúrbita) Calidad Aceites Esenciales Romero Alimento Mínimamente Procesado Pumpkins Cucurbita moschata Quality Essential Oils Rosemary Minimally Processed Foods
Online Access:	http://hdl.handle.net/20.500.12123/21445 https://www.mdpi.com/2673-9976/40/1/37 https://doi.org/10.3390/blsf2024040037

Description
Summary:	Artículo presentado al 5th International Electronic Conference on Foods, 28–30 October 2024

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