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146 积分 2024-08-07 加入
Lipase catalyzed synthesis of peroxycarboxylic acids and lipase mediated oxidations
2个月前
已完结
Food freshness monitoring using poly(vinyl alcohol) and anthocyanins doped zeolitic imidazolate framework-8 multilayer films with bacterial nanocellulose beneath as support
2个月前
已完结
Colorimetric Food Freshness Indicators for Intelligent Packaging: Progress, Shortcomings, and Promising Solutions
2个月前
已完结
Smart Anthocyanin‐Fortified Packaging: A Sustainable Approach to Protect Food From Ultraviolet‐B Induced Damage
2个月前
已完结
Anthocyanins and Proanthocyanidins: Chemical Structures, Food Sources, Bioactivities, and Product Development
2个月前
已完结
Recent advances on intelligent food freshness indicators; an update on natural colorants and methods of preparation
2个月前
已完结
Anthocyanin-loaded polylactic acid/quaternized chitosan electrospun nanofiber as an intelligent and active packaging film in blueberry preservation
2个月前
已完结
Effect of co-pigments on anthocyanins of wild cranberry and investigation of interaction mechanisms
2个月前
已完结
pH-responsive halochromic films based on carboxymethyl cellulose infused with anthocyanin or curcumin dye extracts for smart packaging applications
2个月前
已关闭
UV-crosslinked gelatin/chitosan films containing Echium amoenum anthocyanins: a high-performance smart packaging system for food spoilage monitoring
2个月前
已关闭
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