Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork
出版年份 2021 全文链接
标题
Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork
作者
关键词
Anthocyanin, Starch, Carbon dot, Soy protein
出版物
FOOD CONTROL
Volume 126, Issue -, Pages 108039
出版商
Elsevier BV
发表日期
2021-03-02
DOI
10.1016/j.foodcont.2021.108039
参考文献
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