The University of Georgia College of Agricultural and Environmental Sciences

01/10/2025 | Press release | Archived content

CAES food scientists study essential oil coatings to improve shelf life of organic produce

Read this content
Click here to read the original version at the source's official website. The text of this article is not available at the moment.
The University of Georgia College of Agricultural and Environmental Sciences published this content on January 10, 2025, and is solely responsible for the information contained herein. Distributed via Public Technologies (PUBT), unedited and unaltered, on January 15, 2025 at 13:35 UTC. If you believe the information included in the content is inaccurate or outdated and requires editing or removal, please contact us at [email protected]