Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring
- DOI
- 10.1002/jsfa.70981
- Published
- 2026-08-21
- Container
- Journal of the Science of Food and Agriculture
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1002/jsfa.70981,
title = {Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring},
author = {Likhitha Yadav Prakruthi and Mallarpu Vidya and Navyanjani Kavuri and Hari Krishnan and Hemasundar Alavilli and Mohammed Amanullah and P Vasantha Kumari and Palanisamy Bruntha Devi and Chagam Koteswara Reddy},
year = {2026},
journal = {Journal of the Science of Food and Agriculture},
doi = {10.1002/jsfa.70981},
url = {https://doi.org/10.1002/jsfa.70981}
}RIS
TY - JOUR TI - Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring AU - Likhitha Yadav Prakruthi AU - Mallarpu Vidya AU - Navyanjani Kavuri AU - Hari Krishnan AU - Hemasundar Alavilli AU - Mohammed Amanullah AU - P Vasantha Kumari AU - Palanisamy Bruntha Devi AU - Chagam Koteswara Reddy PY - 2026 JO - Journal of the Science of Food and Agriculture DO - 10.1002/jsfa.70981 UR - https://doi.org/10.1002/jsfa.70981 ER -
APA
Prakruthi, L. Y., Vidya, M., Kavuri, N., Krishnan, H., Alavilli, H., Amanullah, M., Kumari, P. V., Devi, P. B., & Reddy, C. K. (2026). Fabrication of pH‐intelligent elephant foot yam starch/poly(vinyl alcohol) films using encapsulated dragon fruit peel extract for shrimp freshness monitoring. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.70981
Source records
- crossref · retrieved 2026-09-25T06:55:35.144Z