Yayın: Antibacterial Activity and Characterization of Water-Soluble Chitosan Compounds Produced from Enzymatic Deacetylation
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Chitosan, Bacillus cereus, Antibacterial activity, Chemistry, Chitin, Staphylococcus epidermidis, Minimum inhibitory concentration, Bacteria, Food science, Staphylococcus aureus, Microbiology, Antimicrobial, Biochemistry, Biology, Organic chemistry