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

Published 2020 View Full Article

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Title
Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Authors
Keywords
Colorimetric indicator, Natural extract, Bacterial cellulose, Shrimp freshness, Food spoilage, Intelligent packaging
Journal
FOOD CONTROL
Volume 113, Issue -, Pages 107169
Publisher
Elsevier BV
Online
2020-02-15
DOI
10.1016/j.foodcont.2020.107169

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