The fabrication and kinetic modeling of a new time–temperature label based on paraffin wax and black carrot anthocyanin for monitoring fish products
2020; Royal Society of Chemistry; Volume: 12; Issue: 4 Linguagem: Inglês
10.1039/c9ay02410g
ISSN1759-9679
AutoresRoonak Amiri, Homeyra Piri, Mohsen Akbari, Golshan Moradi,
Tópico(s)Phytochemicals and Antioxidant Activities
ResumoThis study was conducted to fabricate and model a time–temperature label (TTL) based on paraffin wax and black carrot anthocyanin for monitoring fish products.
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