A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring-Reference-Cited by-同舟云学术

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A smart nanofibre sensor based on anthocyanin/poly‐l‐lactic acid for mutton freshness monitoring

Published:2020-06-29 Issue:1 Volume:56 Page:342-351
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sun Wuliang¹^ORCID,Liu Yilin²,Jia Lu¹,Saldaña Marleny D. A.³,Dong Tungalag¹,Jin Ye¹,Sun Wenxiu¹³

Affiliation:

1. College of Food Science and Engineering Inner Mongolia Agricultural University Hohhot010018China

2. School of Life Sciences and Biotechnology Shanghai Jiao Tong University Shanghai200240China

3. Department of Agricultural, Food and Nutritional Science (AFNS) University of Alberta Edmonton ABT6G 2P5Canada

Funder

National Natural Science Foundation of China-Guangdong Joint Fund

Canadian Network for Research and Innovation in Machining Technology, Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14648

Reference34 articles.

1. Radical Scavenging Capacity of Wine Anthocyanins Is Strongly pH-Dependent

2. Dynamic monitoring of the shelf life of Cobia (Rachycentron canadum): a study on the applicability of a smart photochromic indicator

3. AN APPARENT DEVIATION FROM HENRY'S LAW FOR THE SYSTEM, AMMONIA-WATER

4. Development of a novel colorimetric food package label for monitoring lean pork freshness

5. Physical properties and antioxidant activity of gelatin-sodium alginate edible films with tea polyphenols

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