A high-stable and sensitive colorimetric nanofiber sensor based on PCL incorporating anthocyanins for shrimp freshness

  1. Liu, L.
  2. Zhang, J.
  3. Zou, X.
  4. Arslan, M.
  5. Shi, J.
  6. Zhai, X.
  7. Xiao, J.
  8. Wang, X.
  9. Huang, X.
  10. Li, Z.
  11. Li, Y.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2022

Volum: 377

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2021.131909 GOOGLE SCHOLAR
Font de les dades: Scopus