Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring

Bich Ngoc Hoang, Ngo Thi Cam Quyen, Ngoc Tram Nguyen, Hoang Truc Phuong Vo, Kieu Duyen Vuong, Long Giang Bach

Open source

DOI: 10.1002/cbdv.71892
Published: 2026-11
Container: Chemistry & Biodiversity
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1002/cbdv.71892,
  title = {Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring},
  author = {Bich Ngoc Hoang and Ngo Thi Cam Quyen and Ngoc Tram Nguyen and Hoang Truc Phuong Vo and Kieu Duyen Vuong and Long Giang Bach},
  year = {2026},
  journal = {Chemistry \&amp; Biodiversity},
  doi = {10.1002/cbdv.71892},
  url = {https://doi.org/10.1002/cbdv.71892}
}

RIS

TY  - JOUR
TI  - Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring
AU  - Bich Ngoc Hoang
AU  - Ngo Thi Cam Quyen
AU  - Ngoc Tram Nguyen
AU  - Hoang Truc Phuong Vo
AU  - Kieu Duyen Vuong
AU  - Long Giang Bach
PY  - 2026
JO  - Chemistry &amp; Biodiversity
DO  - 10.1002/cbdv.71892
UR  - https://doi.org/10.1002/cbdv.71892
ER  -

APA

Hoang, B. N., Quyen, N. T. C., Nguyen, N. T., Vo, H. T. P., Vuong, K. D., & Bach, L. G. (2026). Development of Anthocyanin‐Containing PVA/Purple Sweet Potato Films as pH‐Sensitive Indicators for Pork Freshness Monitoring. Chemistry & Biodiversity. https://doi.org/10.1002/cbdv.71892

Source records

crossref · retrieved 2026-11-09T19:45:07.274Z