pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage

Published 2017 View Full Article

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Title
pH-sensitive films containing anthocyanins extracted from black bean seed coat and red cabbage
Authors
Keywords
Intelligent packaging, Color stability, Light, pH, Temperature
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 80, Issue -, Pages 492-500
Publisher
Elsevier BV
Online
2017-03-11
DOI
10.1016/j.lwt.2017.03.006

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