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Antibacterial and physical effects of cationic starch nanofibers containing carvacrol@casein nanoparticles against Bacillus cereus in soy products

Food ChemistryNanofiberCationic Starch NanofibersBiotechnologySoy ProductsFood EngineeringMicrobiologyAntimicrobial CompoundBacillus CereusFood NanotechnologyHealth Sciences