A pH-sensitive film based on chitosan/gelatin and anthocyanin from <i>Zingiber striolatum</i> Diels for monitoring fish freshness.

导出 LinkOut

翻译打印收藏纠错

第一作者： Yuyue,Qin

第一单位： Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.

作者： Yuyue,Qin ^[1] ; Yurou,Wang ^[1] ; Zhenya,Tang ^[2] ; Kejun,Chen ^[1] ; Zhengxuan,Wang ^[1] ; Guiguang,Cheng ^[3] ; Hai,Chi ^[4] ; Thanapop,Soteyome ^[5]

作者单位： Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China. ^[1] Faculty of Modern Agricultural Engineering, Kunming University of Science and Technology, Kunming, 650550, China. ^[2] Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650550, China.;Yunnan International Joint Laboratory of Green Food Processing, Kunming 650500, China. ^[3] College of Food and Bioengineering, Xihua University, Chengdu 610039, China. ^[4] Rajamangala University of Technology Phra Nakhon, Bangkok 10300, Thailand. ^[5]

关键词 Anthocyanin Fish freshness Visible color change Zingiber striolatum Diels pH-sensitive film

DOI 10.1016/j.fochx.2024.101639

PMID 39113745

发布时间 2024-09-23

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Food chemistry

2024年23卷

101639页

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

A pH-sensitive film based on chitosan/gelatin and anthocyanin from <i>Zingiber striolatum</i> Diels for monitoring fish freshness.

Food chemistry

相似文献

Food chemistry

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

A pH-sensitive film based on chitosan/gelatin and anthocyanin from <i>Zingiber striolatum</i> Diels for monitoring fish freshness.

Food chemistry

相似文献

Food chemistry

相关期刊

检索历史清除