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Xanthan gum ink based on Lycium ruthenicum anthocyanin as a..:
Liu, Kaya
;
Song, Anning
;
Li, Hao
.
International Journal of Biological Macromolecules. 276 (2024) - p. 133788 , 2024
Link:
https://doi.org/10.1016/j.ijbiomac.2024.133788
RT Journal T1 <Title>Xanthan gum ink based on Lycium ruthenicum anthocyanin as an indicator of color change for monitoring freshness of cold fresh meat</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijbiomac.2024.133788&Exemplar=1&LAN=DE A1 Liu, Kaya A1 Song, Anning A1 Li, Hao A1 Li, Chunwei PB Elsevier BV YR 2024 SN 0141-8130 JF International Journal of Biological Macromolecules VO 276 SP 133788 LK http://dx.doi.org/https://doi.org/10.1016/j.ijbiomac.2024.133788 DO https://doi.org/10.1016/j.ijbiomac.2024.133788 SF ELIB - SuUB Bremen
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