Preparation and characterization of starch-based pH indicator films for anthocyanin release
Perishable foods such as fish, chicken, and milk products lose their characteristic freshness over time, signalling the onset of deterioration. pH-sensitive smart indicator films are practical tools for quality control and delivery of visual information about the freshness of food through colour cha...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | en |
| Published: |
Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/115980/1/115980.pdf http://psasir.upm.edu.my/id/eprint/115980/ https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_13__fr-afobmcis-6_che_hamzah.pdf |
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