Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging
Marya Raji, Hamid Essabir, Rachid Bouhfid, Abou el kacem Qaiss
Topics & Concepts
LecithinFlavonoidThermochromismFood scienceChemistryActive packagingChromatographyBiochemistryOrganic chemistryFood packagingAntioxidantPhotochromic and Fluorescence ChemistryNanocomposite Films for Food PackagingLiquid Crystal Research Advancements