Biofilms from poly-vinyl alcohol/palmyra root sprout with Boswellia serrata, carbon dots and anthocyanin for sensing the freshness of sardine fish
Rekha Rose Koshy, Karthik Guda Vishnu, Arunima Reghunadhan, Siji K. Mary, Jijo Thomas Koshy, D. Sangeetha, Prakash G. Williams, Laly A. Pothan
Topics & Concepts
SardineFood packagingPolyvinyl alcoholUltimate tensile strengthVinyl alcoholActive packagingMaterials scienceChemistryAnthocyaninFood scienceThermal stabilityNuclear chemistryComposite materialFish <Actinopterygii>PolymerOrganic chemistryBiologyFisheryNanocomposite Films for Food PackagingPolydiacetylene-based materials and applicationsMarine Biology and Environmental Chemistry