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

出版年份 2019 全文链接

标题

作者

关键词

出版物

Volume 107, Issue -, Pages 106785

出版商

Elsevier BV

发表日期

2019-07-22

DOI

10.1016/j.foodcont.2019.106785

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