The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products-Reference-Cited by-同舟云学术

The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products

Published:2020 Issue:4 Volume:12 Page:544-551
ISSN:1759-9660
Container-title:Analytical Methods
language:en
Short-container-title:Anal. Methods

Author:

Amiri Roonak¹²³⁴⁵^ORCID,Piri Homeyra¹²³⁴⁵,Akbari Mohsen⁶⁷⁸⁴⁵,Moradi Golshan¹²³⁴⁵

Affiliation:

1. Department of Chemical Engineering

2. Faculty of Engineering

3. Razi University

4. Kermanshah

5. Iran

6. Young Researchers and Elite Club

7. Kermanshah Branch

8. Islamic Azad University

Abstract

This study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Engineering,General Chemical Engineering,Analytical Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2020/AY/C9AY02410G

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