Recent advances in the fabrication of pH-sensitive indicators films and their application for food quality evaluation
Author:
Affiliation:
1. College of Food Science, Sichuan Agricultural University, Ya’an, China
2. College of Mechanical and Electrical Engineering, Sichuan Agricultural University, Ya’an, China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2021.1959296
Reference104 articles.
1. Protein-based halochromic electrospun nanosensor for monitoring trout fish freshness
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4. The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products
5. Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression
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