A comparative study on the structure, physical property and halochromic ability of shrimp freshness indicators produced from nine varieties of steamed purple sweet potato
Dawei Yun, Chenchen Li, Jian Sun, Fengfeng Xu, Chao Tang, Jun Liu
Topics & Concepts
Food scienceAnthocyaninShrimpChemistryWater contentStarchHorticultureBotanyBiologyGeotechnical engineeringEngineeringFisheryPostharvest Quality and Shelf Life ManagementNanocomposite Films for Food PackagingBotanical Research and Applications