Edible colorimetric label based on immobilized purple sweet potato anthocyanins onto edible film for packaged mushrooms freshness monitoring
Author:
Funder
Universitas Jember
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s13197-024-05960-y.pdf
Reference46 articles.
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2. Ares G, Parentelli C, Gámbaro A et al (2006) Sensory shelf life of shiitake mushrooms stored under passive modified atmosphere. Postharvest Biol Technol 41:191–197. https://doi.org/10.1016/j.postharvbio.2006.03.013
3. Becerril R, Nerín C, Silva F (2021) Bring some colour to your package: freshness indicators based on anthocyanin extracts. Trends Food Sci Technol 111:495–505
4. Bourtoom T (2008) Edible films and coatings: Characteristics and properties. Int Food Res J 15:237–248
5. Castellanos-Reyes K, Villalobos-Carvajal R, Beldarrain-Iznaga T (2021) Fresh mushroom preservation techniques. Foods 10:1–25. https://doi.org/10.3390/foods10092126
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