Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat

Kana Husna Erna, Wen Xia Ling Felicia, Kobun Rovina, Joseph Merillyn Vonnie, Nurul Huda

Open source

DOI: 10.1016/j.carpta.2022.100189
Published: 06
Container: Carbohydrate Polymer Technologies and Applications
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1016/j.carpta.2022.100189,
  title = {Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat},
  author = {Kana Husna Erna and Wen Xia Ling Felicia and Kobun Rovina and Joseph Merillyn Vonnie and Nurul Huda},
  year = {2022},
  journal = {Carbohydrate Polymer Technologies and Applications},
  doi = {10.1016/j.carpta.2022.100189},
  url = {https://doi.org/10.1016/j.carpta.2022.100189}
}

RIS

TY  - JOUR
TI  - Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat
AU  - Kana Husna Erna
AU  - Wen Xia Ling Felicia
AU  - Kobun Rovina
AU  - Joseph Merillyn Vonnie
AU  - Nurul Huda
PY  - 2022
JO  - Carbohydrate Polymer Technologies and Applications
DO  - 10.1016/j.carpta.2022.100189
UR  - https://doi.org/10.1016/j.carpta.2022.100189
ER  -

APA

Erna, K. H., Felicia, W. X. L., Rovina, K., Vonnie, J. M., & Huda, N. (2022). Development of curcumin/rice starch films for sensitive detection of hypoxanthine in chicken and fish meat. Carbohydrate Polymer Technologies and Applications. https://doi.org/10.1016/j.carpta.2022.100189

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doaj · retrieved 2026-09-27T05:59:03.150Z