Preparation of a shikonin-based pH-sensitive color indicator for monitoring the freshness of fish and pork
Parya Ezati, Yeong‐Ju Bang, Jong‐Whan Rhim
Topics & Concepts
Active packagingChemistrypH indicatorCelluloseFood packagingThermal stabilityColorimetryAdsorptionColor differenceFish <Actinopterygii>Carboxymethyl celluloseFood scienceChromatographyOrganic chemistryFisheryComputer scienceBiologySodiumFilter (signal processing)Computer visionNanocomposite Films for Food PackagingDyeing and Modifying Textile FibersMorinda citrifolia extract uses