Food Sci Biotechnol
 2024
DOI: 10.1007/s10068-024-01588-y
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Antimicrobial effect of combined preservatives using chestnut inner shell, cinnamon, and ε-poly-lysine against food-poisoning bacteria Staphylococcus aureus

Na-Kyoung Lee,
Yeong Jin Park,
Cho Eun Kang
et al.
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