Skip to content
UT Oriental
  • Inicio
  • Soporte Técnico

UT Oriental
  • Inicio
  • Soporte Técnico

Development of pH-responsive starch/CMC–anthocyanin film for non-contact monitoring of salmon

Leave a Comment / Procesos Alimentarios / By admin
Bookmark (0)
Please login to bookmark Close

Publication date: 1 April 2026

Source: LWT, Volume 245

Author(s): Xin Yi Chai, Hsi-Mei Lai

Publication date: 1 April 2026Source: LWT, Volume 245Author(s): Xin Yi Chai, Hsi-Mei Lai Read More

Related posts:

Default ThumbnailDesign of soy protein isolate/chitosan/EGCG ternary complexes to reduce beany flavor and improve emulsifying properties Default ThumbnailInfluence of roasted grape seed infusion on the sensory profile of Merlot red wine during aging Default ThumbnailBanana peel extract as a natural enhancer of Maillard reaction in a meat-based model system Default ThumbnailEffect of alternating current electric field on physicochemical properties, structure and function of grape seed powder Default ThumbnailInvestigation of physicochemical properties, digestibility, and 3D printability of three unripe mango pulp starches Default ThumbnailEffect of hot-air drying temperature on volatile organic compounds in corn using headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS)
← Previous Post
Next Post →

Continuar buscando...

Nueva Información Actualizada

    © 2026 UT Oriental | Powered by UT Oriental

    Aviso importante: Por motivos de actualización administrativa y renovación de licencias, el servicio de esta biblioteca entrará en pausa próximamente.