Accurate fish-freshness prediction label based on red cabbage anthocyanins
Shuliang Fang, Zhihao Guan, Cheng Su, Wenshuo Zhang, Jian Zhu, Yuewei Zheng, Houbin Li, Pingping Zhao, Xinghai Liu
Topics & Concepts
AnthocyaninRed cabbageFood scienceFish <Actinopterygii>SardineComputer scienceChemistryBiologyFisheryAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing TechniquesNanocomposite Films for Food Packaging