{"title":"开发加入洛神花青素提取物的多层 pH 敏感壳聚糖-明胶-琼脂智能薄膜,用于监测鲷鱼的新鲜度","authors":"Y. How, Li Xian Wong, Ianne Kong, K. Nyam, L. Pui","doi":"10.1007/s11947-024-03377-1","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":502297,"journal":{"name":"Food and Bioprocess Technology","volume":"22 11","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Development of Multilayered pH-Sensitive Chitosan–Gelatin-Agar Intelligent Film Incorporated with Roselle Anthocyanin Extract for Monitoring of the Freshness of Snapper Fish\",\"authors\":\"Y. How, Li Xian Wong, Ianne Kong, K. Nyam, L. Pui\",\"doi\":\"10.1007/s11947-024-03377-1\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":502297,\"journal\":{\"name\":\"Food and Bioprocess Technology\",\"volume\":\"22 11\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-03-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food and Bioprocess Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/s11947-024-03377-1\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food and Bioprocess Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/s11947-024-03377-1","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development of Multilayered pH-Sensitive Chitosan–Gelatin-Agar Intelligent Film Incorporated with Roselle Anthocyanin Extract for Monitoring of the Freshness of Snapper Fish