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Encapsulation of lemongrass essential oil by bilayer liposomes based on pectin, gum Arabic, and carrageenan: Characterization and application in chicken meat preservation

Food ChemistryLipid PreparationLemongrass Essential OilEngineeringEdible FilmBiochemistryChicken Meat PreservationBiotechnologyFood EngineeringBilayer LiposomesBiomolecular EngineeringHealth Sciences