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Preservation Properties of Citrus Essential Oils in Fruits Against Food Spoilage Microorganisms Cover

Preservation Properties of Citrus Essential Oils in Fruits Against Food Spoilage Microorganisms

Contemporary Agriculture
Volume 73 (2024): Issue 3-4 (December 2024)
By: Oluwatayo Benjamin Ajayi-Moses,  Clement Olusola Ogidi and  Bamidele Juliet Akinyele  
Open Access
|Dec 2024
Authors

Authors

Oluwatayo Benjamin Ajayi-Moses

Department of Microbiology, Federal University of Technology, Akure, Nigeria
Genomics, Phenomics and Bioinformatics Programme, Department of Plant Science, North Dakota State University, USA

Clement Olusola Ogidi

clementogidi@yahoo.com

Department of Food Science and Technology, School of Agriculture, Food and Natural Resources, Olusegun Agagu University of Science and Technology, Okitipupa, Nigeria

Bamidele Juliet Akinyele

Department of Microbiology, Federal University of Technology, Akure, Nigeria
DOI: https://doi.org/10.2478/contagri-2024-0018 | Journal eISSN: 2466-4774 | Journal ISSN: 0350-1205
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Language: English
Page range: 145 - 156
Submitted on: Nov 16, 2023
Accepted on: Jan 31, 2024
Published on: Dec 12, 2024
Published by: University of Novi Sad
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
post-harvest,
preservation,
citrus peels,
essential oils,
and shelf life
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Life sciences,
Plant science,
Zoology,
Medicine,
Veterinary medicine

© 2024 Oluwatayo Benjamin Ajayi-Moses, Clement Olusola Ogidi, Bamidele Juliet Akinyele, published by University of Novi Sad
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Volume 73 (2024): Issue 3-4 (December 2024)
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