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

Published 2019 View Full Article

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Title
Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian
Authors
Keywords
-
Journal
FOOD CONTROL
Volume 107, Issue -, Pages 106785
Publisher
Elsevier BV
Online
2019-07-22
DOI
10.1016/j.foodcont.2019.106785

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