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Revolutionizing White Cheese: Enhancing Quality and Extending Shelf Life Using Enzymatically Modified Nanocellulose-Chitosan Coating

Crossref DOI link: https://doi.org/10.1007/s41783-025-00190-9

Published Online: 2025-08-06

Published Print: 2025-10

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

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