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Antimicrobial Characteristics of Chitosans against Food Spoilage Microorganisms in Liquid Media and Mayonnaise

Chitin, poly-B-(1→4)-N-acetyl-D-glucosamine, is a cellulose-like biopolymer distributed widely in nature, especially in marine invertebrates, insects, fungi, and yeasts. Chitin and its deacetylated form, chitosan, have attracted significant interest in a broad range of applied scientific areas, including the biomedical, food, and chemical industries.

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