Enhancing the functionality and pH responsiveness of anthocyanin-based intelligent packaging for food quality monitoring.
- DOI
- 10.1016/j.foodres.2026.120396
- Published
- 2026 Nov 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.2026.120396,
title = {Enhancing the functionality and pH responsiveness of anthocyanin-based intelligent packaging for food quality monitoring.},
author = {Pandey S and Shrestha BB and Premjit Y and Mitra J},
year = {2026},
journal = {Food research international (Ottawa, Ont.)},
doi = {10.1016/j.foodres.2026.120396},
url = {https://doi.org/10.1016/j.foodres.2026.120396}
}RIS
TY - JOUR TI - Enhancing the functionality and pH responsiveness of anthocyanin-based intelligent packaging for food quality monitoring. AU - Pandey S AU - Shrestha BB AU - Premjit Y AU - Mitra J PY - 2026 JO - Food research international (Ottawa, Ont.) DO - 10.1016/j.foodres.2026.120396 UR - https://doi.org/10.1016/j.foodres.2026.120396 ER -
APA
S, P., BB, S., Y, P., & J, M. (2026). Enhancing the functionality and pH responsiveness of anthocyanin-based intelligent packaging for food quality monitoring.. Food research international (Ottawa, Ont.). https://doi.org/10.1016/j.foodres.2026.120396
Source records
- pubmed · retrieved 2026-09-26T13:05:50.818Z