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Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage

Edible FilmMicro-encapsulationSalmonella TyphimuriumFood MicrobiologyMicrobiologyEssential OilsAntimicrobial CompoundChitosan-benzoic Acid NanogelFood Safety