Development of xanthan gum intelligent oil-in-water ink and its application in pork freshness preservation

Author:

Song Anning,Wu Yanglin,Li Hao,Li Chunwei

Publisher

Elsevier BV

Reference41 articles.

1. Development of microbial spoilage and lipid and protein oxidation in rabbit meat;Nakyinsige;Meat Sci.,2015

2. A solid-state time-temperature indicator used in chilled fresh pork monitoring;Meng;Packag. Technol. Sci.,2018

3. Development and characterization of intelligent cellulose acetate-based films using red cabbage extract for visual detection of volatile bases;Freitas;LWT,2020

4. Preparation of an indicator film based on pectin, sodium alginate, and xanthan gum containing blueberry anthocyanin extract and its application in blueberry freshness monitoring;Li;HELIYON,2023

5. An intelligent pH indicator film based on cassava starch/polyvinyl alcohol incorporating anthocyanin extracts for monitoring pork freshness;Zhu;J. Food Process. Preserv.,2021

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