Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian

Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian

Niponsak, A.
food control 2020 Vol. 107 pp. 0-0
192
niponsak2020novelfood

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19850
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10.1016/j.foodcont.2019.106785
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