Characterization of chrysanthemum essential oil triple-layer liposomes and its application against Campylobacter jejuni on chicken
Author:
Funder
Natural Science Foundation of Jiangsu Province
Jiangsu Province Foundation for talents of six key industries
Jiangsu University Research Fund
Publisher
Elsevier BV
Subject
Food Science
Reference34 articles.
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5. Essential oils: Their antibacterial properties and potential applications in foods—a review;Burt;International Journal of Food Microbiology,2004
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