Immobilization of Echium amoenum anthocyanins into bacterial cellulose film: A novel colorimetric pH indicator for freshness/spoilage monitoring of shrimp
Samira Mohammadalinejhad, Hadi Almasi, Mehran Moradi
Topics & Concepts
ShrimpFood spoilageFood scienceBacterial celluloseCellulosepH indicatorChemistryActive packagingBiologyFood packagingFisheryBiochemistryBacteriaOrganic chemistryGeneticsNanocomposite Films for Food PackagingPostharvest Quality and Shelf Life ManagementPineapple and bromelain studies