Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian - Concepedia

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Novel ripeness label based on starch/chitosan incorporated with pH dye for indicating eating quality of fresh–cut durian

37

Citations

20

References

2019

Year

Aranya Niponsak, Natta Laohakunjit, Orapin Kerdchoechuen, Punchira Wongsawadee, A. Uthairatanakij

Edible FilmHealth SciencesFood AnalysisFood EngineeringFresh–cut DurianRipeningFood QualityPh DyeFood SafetyNovel Ripeness Label

References

	Year	Citations

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