Curcumin-sensitized TiO(2) composite photocatalyst: Synthesis, characterization and photocatalytic preservation performance on red shrimp (Solenocera crassicornis).
- DOI
- 10.1016/j.foodres.2026.119138
- Published
- 2026 Jul 1
- Container
- Food research international (Ottawa, Ont.)
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119138,
title = {Curcumin-sensitized TiO(2) composite photocatalyst: Synthesis, characterization and photocatalytic preservation performance on red shrimp (Solenocera crassicornis).},
author = {Jiao L and Li J and Wei R and Zhang X and Chen X and Fang C and Benjakul S and Zhang B},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.119138},
url = {https://doi.org/10.1016/j.foodres.2026.119138}
}RIS
TY - JOUR TI - Curcumin-sensitized TiO(2) composite photocatalyst: Synthesis, characterization and photocatalytic preservation performance on red shrimp (Solenocera crassicornis). AU - Jiao L AU - Li J AU - Wei R AU - Zhang X AU - Chen X AU - Fang C AU - Benjakul S AU - Zhang B PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.119138 UR - https://doi.org/10.1016/j.foodres.2026.119138 ER -
APA
L, J., J, L., R, W., X, Z., X, C., C, F., S, B., & B, Z. (2026). Curcumin-sensitized TiO(2) composite photocatalyst: Synthesis, characterization and photocatalytic preservation performance on red shrimp (Solenocera crassicornis).. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.119138
Source records
- pubmed · retrieved 2026-09-26T18:24:45.278Z