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Immobilization of roselle anthocyanins into polyvinyl alcohol/hydroxypropyl methylcellulose film matrix: Study on the interaction behavior and mechanism for better shrimp freshness monitoring

Food ChemistryEdible FilmEngineeringEdible PackagingEnvironmental EngineeringRoselle AnthocyaninsBiotechnologyBiochemical EngineeringBio-based MaterialPlastic DegradationFood EngineeringInteraction BehaviorPolymer ChemistryHealth Sciences