Preparation of pH sensitive film based on starch/carbon nano dots incorporating anthocyanin for monitoring spoilage of pork
Rekha Rose Koshy, Jijo Thomas Koshy, Siji K. Mary, S. Sandeep, S. Jisha, Laly A. Pothan
Topics & Concepts
AnthocyaninFood spoilageStarchFood packagingMaterials scienceChemistryNanomaterialsFood scienceChemical engineeringComposite materialNanotechnologyBiologyEngineeringBacteriaGeneticsCarbon and Quantum Dots ApplicationsAdvanced Nanomaterials in CatalysisElectrochemical sensors and biosensors