Zhai, X, Li, Z, Zhang, J et al. (9 more authors) (2018) Natural Biomaterial-Based Edible and pH-Sensitive Films Combined with Electrochemical Writing for Intelligent Food Packaging. Journal of Agricultural and Food Chemistry, 66 (48). pp. 12836-12846. ISSN 0021-8561
Metadata
Item Type: | Article |
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Authors/Creators: |
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Copyright, Publisher and Additional Information: | © 2018 American Chemical Society. This is an author produced version of a paper published in Journal of Agricultural and Food Chemistry. Uploaded in accordance with the publisher's self-archiving policy. |
Keywords: | intelligent food packaging; gelatin; gellan gum; red radish anthocyanins; electrochemical writing; film |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Chemistry and Biochemistry (Leeds) The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds) |
Funding Information: | Funder Grant number Daiwa Anglo-Japanese Foundation Not Known |
Depositing User: | Symplectic Publications |
Date Deposited: | 25 Jun 2019 12:02 |
Last Modified: | 19 Nov 2019 01:39 |
Status: | Published |
Publisher: | American Chemical Society |
Identification Number: | 10.1021/acs.jafc.8b04932 |
Related URLs: | |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:147748 |