Development of a UV-cured intelligent film based on sodium alginate/polyvinyl alcohol, Nano-TiO₂, and anthocyanins extracted from purple Asparagus for Salmon freshness assessment

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Publication date: January 2026

Source: Innovative Food Science & Emerging Technologies, Volume 107

Author(s): Fanze Meng, Xirui Yan, Tran Thi Van, Francis Ngwane Nkede, Mohammad Hamayoon Wardak, Fumina Tanaka, Fumihiko Tanaka

​Publication date: January 2026Source: Innovative Food Science & Emerging Technologies, Volume 107Author(s): Fanze Meng, Xirui Yan, Tran Thi Van, Francis Ngwane Nkede, Mohammad Hamayoon Wardak, Fumina Tanaka, Fumihiko Tanaka Read More

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