Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian

Author:

Niponsak Aranya,Laohakunjit NattaORCID,Kerdchoechuen Orapin,Wongsawadee Punchira,Uthairatanakij Apiradee

Funder

Royal Golden Jubilee

King Mongkut's University of Technology Thonburi, Bangkok, Thailand

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference26 articles.

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5. Use of color indicators as an active packaging system for evaluating kimchi fermentation;Hong;Journal of Food Engineering,2000

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