Influence of the Application of Tea Tree Essential Oil (<i>Melaleuca alternifolia</i>) on the Sensory, Microbiological and Antioxidant Quality of Minimally Processed Anco Squash

This study evaluated the effect of applying tea tree essential oil (TTEO) on the sensory, microbiological, and antioxidant quality of grated anco squash (<i>Cucurbita moschata</i>). To this end, different application methodologies and concentrations of TTEO were applied to the product, and their eff...

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Detalhes bibliográficos

Principais autores:	Julio Federico Benites, Diego Ricardo Gutiérrez, Silvana Cecilia Ruiz, Silvia del Carmen Rodriguez
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2026-03-01
Colecção:	Biology and Life Sciences Forum
Assuntos:	<i>Cucurbita moschata</i> tea tree essential oil application methods sensory characteristics
Acesso em linha:	https://www.mdpi.com/2673-9976/56/1/24
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