An intelligent myofibrillar protein film for monitoring fish freshness by recognizing differences in anthocyanin (Lycium ruthenicum)-induced color change
Renyu Zheng, Guangming Liao, Jiajia Kang, Shanbai Xiong, You‐Ming Liu
Topics & Concepts
AnthocyaninFish <Actinopterygii>Food scienceMyofibrilChemistryBiologyBotanyBiochemistryFisheryMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesNanocomposite Films for Food Packaging