A novel pH-sensing indicator based on bacterial cellulose nanofibers and black carrot anthocyanins for monitoring fish freshness.
Sign Up to like & getrecommendations! Published in 2019 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2019.115030
Abstract: A novel intelligent pH-sensing indicator based on bacterial nanocellulose (BC) and black carrot anthocyanins (CA) was developed and characterized to monitor the freshness/spoilage of rainbow trout and common carp fillet during the storage at 4 °C.… read more here.
Keywords: based bacterial; color; black carrot; indicator ... See more keywords