Upcycling grapefruit peel pectin, curcumin, and Zn-CD into a high-performance biodegradable film for meat preservation and colorimetric freshness tracking
- DOI
- 10.1016/j.foodres.2026.119582
- Published
- 2026-09
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.119582,
title = {Upcycling grapefruit peel pectin, curcumin, and Zn-CD into a high-performance biodegradable film for meat preservation and colorimetric freshness tracking},
author = {Lihua Fan and Yixin Dong and Luyao Zhang and Wenrui Li and Di Wu and Yongning Wu and Guoliang Li},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.119582},
url = {https://doi.org/10.1016/j.foodres.2026.119582}
}RIS
TY - JOUR TI - Upcycling grapefruit peel pectin, curcumin, and Zn-CD into a high-performance biodegradable film for meat preservation and colorimetric freshness tracking AU - Lihua Fan AU - Yixin Dong AU - Luyao Zhang AU - Wenrui Li AU - Di Wu AU - Yongning Wu AU - Guoliang Li PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.119582 UR - https://doi.org/10.1016/j.foodres.2026.119582 ER -
APA
Fan, L., Dong, Y., Zhang, L., Li, W., Wu, D., Wu, Y., & Li, G. (2026). Upcycling grapefruit peel pectin, curcumin, and Zn-CD into a high-performance biodegradable film for meat preservation and colorimetric freshness tracking. Food Research International. https://doi.org/10.1016/j.foodres.2026.119582
Source records
- crossref · retrieved 2026-09-27T14:36:32.614Z