Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging
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Title
Edible pH sensor based on immobilized red cabbage anthocyanins into bacterial cellulose membrane for intelligent food packaging
Authors
Keywords
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Journal
PACKAGING TECHNOLOGY AND SCIENCE
Volume 33, Issue 8, Pages 321-332
Publisher
Wiley
Online
2020-06-05
DOI
10.1002/pts.2507
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