Functional pH-sensitive film based on pectin and whey protein for grape preservation and shrimp freshness monitoring
Fahui Ke, Min Yang, Wei Ji, Duanwu Liu
Topics & Concepts
ShrimpPectinFood scienceChemistryWhey proteinShelf lifeBiologyFisheryNanocomposite Films for Food PackagingElectrochemical sensors and biosensorsAdvanced Chemical Sensor Technologies