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Development of Bioactive Formulation Based on Crustacean Chitosan and Thymus satureioides, Cinnamomum zeylanicum, and Eugenia Caryophyllus Essential Oils for Food Preservation

Crossref DOI link: https://doi.org/10.1007/s11483-025-09981-8

Published Online: 2025-05-31

Published Print: 2025-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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