pH-responsive indicator films contained composite anthocyanins for monitoring meat freshness
The color changes at different pH (pH 6.0, 7.0 and 8.0) and intermolecular interactions of anthocyanins (purple cabbage (PC), mulberry fruit (MF) and purple sweet potato (PSP)) and their complex with different proportions (10:0, 9:1, 8:2, 7:3, 6:4, 5:5, 4:6, 3:7, 2:8 and 1:9 respectively) were inves...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003347 |
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