Application of anthocyanin as a color indicator in gelatin films
Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested...
| 發表在: | Food Bioscience |
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| 主要作者: | |
| 格式: | Article |
| 語言: | English |
| 出版: |
Elsevier Ltd
2020
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084045800&doi=10.1016%2fj.fbio.2020.100603&partnerID=40&md5=1ebf9f907668e881c19f644d8b986d04 |