A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging

Zhai, X, Li, Z, Shi, J et al. (10 more authors) (2019) A colorimetric hydrogen sulfide sensor based on gellan gum-silver nanoparticles bionanocomposite for monitoring of meat spoilage in intelligent packaging. Food Chemistry, 290. pp. 135-143. ISSN 0308-8146

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Copyright, Publisher and Additional Information: © 2019 Elsevier Ltd. All rights reserved. This is an author produced version of a paper published in Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy.
Keywords: Silver nanoparticles; Gellan gum; Hydrogen sulfide; Colorimetric sensor; Meat; Intelligent packaging
Dates:
  • Published: 30 August 2019
  • Accepted: 26 March 2019
  • Published (online): 27 March 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds)
The University of Leeds > Faculty of Maths and Physical Sciences (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 08 Aug 2019 09:36
Last Modified: 27 Mar 2020 01:39
Status: Published
Publisher: Elsevier
Identification Number: https://doi.org/10.1016/j.foodchem.2019.03.138
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