Development and characterization of pH-indicator films based on cassava starch and blueberry residue by thermocompression

出版年份 2019 全文链接

标题

作者

关键词

Cassava starch, Anthocyanins, Thermocompression, Freshness indicator, Intelligent packaging

出版物

Volume 93, Issue -, Pages 317-324

出版商

Elsevier BV

发表日期

2019-02-16

DOI

10.1016/j.foodhyd.2019.02.019

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