Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp-Reference-Cited by-同舟云学术

Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp

Published:2020-07 Issue: Volume:113 Page:107169
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Mohammadalinejhad Samira,Almasi Hadi,Moradi Mehran

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference70 articles.

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5. Elucidation of infusion induced changes in the key odorants and aroma profile of Iranian endemic borage (Echium amoenum) herbal tea;Amanpour;Journal of Agricultural and Food Chemistry,2019

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