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pH-responsive color-indicating film of pea protein isolate cross-linked with dialdehyde carboxylated cellulose nanofibers for pork freshness monitoring

Food ChemistryPea ProteinEdible FilmBiochemistryNatural SciencesCellulose NanofibersBioanalysisBiotechnologyProtein EngineeringFood EngineeringPh-responsive Color-indicating FilmHemicelluloseBiomolecular EngineeringFood NanotechnologyHealth Sciences