From mustard (Brassica juncea) to packaging: anthocyanin chromism and glucosinolate co-additives yield UV-shielding, antioxidant, and freshness-indicating films
- DOI
- 10.1016/j.foodchem.2026.150872
- Published
- 2026-10
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.150872,
title = {From mustard (Brassica juncea) to packaging: anthocyanin chromism and glucosinolate co-additives yield UV-shielding, antioxidant, and freshness-indicating films},
author = {Xuena Yu and Hongqin Guo and Hongmei Di and Zhi Huang and Fen Zhang and Bo Sun and Hejun Wu},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.150872},
url = {https://doi.org/10.1016/j.foodchem.2026.150872}
}RIS
TY - JOUR TI - From mustard (Brassica juncea) to packaging: anthocyanin chromism and glucosinolate co-additives yield UV-shielding, antioxidant, and freshness-indicating films AU - Xuena Yu AU - Hongqin Guo AU - Hongmei Di AU - Zhi Huang AU - Fen Zhang AU - Bo Sun AU - Hejun Wu PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.150872 UR - https://doi.org/10.1016/j.foodchem.2026.150872 ER -
APA
Yu, X., Guo, H., Di, H., Huang, Z., Zhang, F., Sun, B., & Wu, H. (2026). From mustard (Brassica juncea) to packaging: anthocyanin chromism and glucosinolate co-additives yield UV-shielding, antioxidant, and freshness-indicating films. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.150872
Source records
- crossref · retrieved 2026-09-27T11:06:52.093Z