Super Hydrophobic Pectin-Anthocyanin Colorimetric Sensor to Indicate Freshness in Bovine Meat

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DOI:10.1007/s11947-024-03543-5
作者：Florencia Cruces,?María Guadalupe García,?Elisa Poyatos,?Jose Luis Vivancos,?Ana Fuentes,?Ramón Martínez-Má?ez,?Nelio Ariel Ochoa
文献类型：期刊论文
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Springer

Abstract：In this work, an innovative three-layer sensor was developed in a fully sustainable design. For that purpose, pectin and anthocyanins from Morus nigra and Prosopis alba were used. Furthermor

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