Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage

Published 2017 View Full Article

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Title
Encapsulation of Rosmarinus officinalis essential oils in chitosan-benzoic acid nanogel with enhanced antibacterial activity in beef cutlet against Salmonella typhimurium during refrigerated storage
Authors
Keywords
Salmonella, Rosmary essential oil, Nanogel, Encapsulation, Beef
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 84, Issue -, Pages 394-401
Publisher
Elsevier BV
Online
2017-06-01
DOI
10.1016/j.lwt.2017.05.075

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