Ultraviolet-C treatment of spices and herbs: A critical review on microbial safety and quality retention

Sandeep Sarkar, Akshay H. Dasalkar, Sudheer Kumar Yannam

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DOI: 10.1016/j.foodres.2026.120438
Published: 2026-11
Container: Food Research International
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodres.2026.120438,
  title = {Ultraviolet-C treatment of spices and herbs: A critical review on microbial safety and quality retention},
  author = {Sandeep Sarkar and Akshay H. Dasalkar and Sudheer Kumar Yannam},
  year = {2026},
  journal = {Food Research International},
  doi = {10.1016/j.foodres.2026.120438},
  url = {https://doi.org/10.1016/j.foodres.2026.120438}
}

RIS

TY  - JOUR
TI  - Ultraviolet-C treatment of spices and herbs: A critical review on microbial safety and quality retention
AU  - Sandeep Sarkar
AU  - Akshay H. Dasalkar
AU  - Sudheer Kumar Yannam
PY  - 2026
JO  - Food Research International
DO  - 10.1016/j.foodres.2026.120438
UR  - https://doi.org/10.1016/j.foodres.2026.120438
ER  -

APA

Sarkar, S., Dasalkar, A. H., & Yannam, S. K. (2026). Ultraviolet-C treatment of spices and herbs: A critical review on microbial safety and quality retention. Food Research International. https://doi.org/10.1016/j.foodres.2026.120438

Source records

crossref · retrieved 2026-09-26T11:50:33.341Z