Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging.

Raji M, Essabir H, Bouhfid R, Qaiss AEK

DOI: 10.1016/j.foodchem.2024.139698
Published: 2024 Oct 1
Container: Food chemistry
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.foodchem.2024.139698,
  title = {Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging.},
  author = {Raji M and Essabir H and Bouhfid R and Qaiss AEK},
  year = {2024},
  journal = {Food chemistry},
  doi = {10.1016/j.foodchem.2024.139698},
  url = {https://doi.org/10.1016/j.foodchem.2024.139698}
}

RIS

TY  - JOUR
TI  - Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging.
AU  - Raji M
AU  - Essabir H
AU  - Bouhfid R
AU  - Qaiss AEK
PY  - 2024
JO  - Food chemistry
DO  - 10.1016/j.foodchem.2024.139698
UR  - https://doi.org/10.1016/j.foodchem.2024.139698
ER  -

APA

M, R., H, E., R, B., & AEK, Q. (2024). Edible thermochromic beads from flavonoid, fatty acid, and lecithin for smart packaging.. Food chemistry. https://doi.org/10.1016/j.foodchem.2024.139698

Source records

pubmed · retrieved 2026-09-26T13:22:29.451Z