Amine-Responsive Bilayer Indicator Films Based on Black Wolfberry Anthocyanin and Hydrophobically Modified TiO2 for Real-Time Meat Freshness Monitoring
Danfei Liu, Xiaoxuan Li, Chuanxiang Zhang, Yuyang Chen, Wenxuan Zhou, Changfan Zhang, Changfan Zhang, Changfan Zhang
Topics & Concepts
AnthocyaninBilayerAmine gas treatingChemistryFood scienceChemical engineeringMaterials scienceOrganic chemistryMembraneBiochemistryEngineeringAdvanced Chemical Sensor TechnologiesMeat and Animal Product QualityOlfactory and Sensory Function Studies