An anthocyanin-grafted chitin film with enhanced stability prepared via Mannich multicomponent reaction for food freshness monitoring
- DOI
- 10.1016/j.ijbiomac.2026.154280
- Published
- 2026-11
- Container
- International Journal of Biological Macromolecules
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.ijbiomac.2026.154280,
title = {An anthocyanin-grafted chitin film with enhanced stability prepared via Mannich multicomponent reaction for food freshness monitoring},
author = {Zhenyv Zhang and Xijun Wang and Wanting Yin and Haisong Qi},
year = {2026},
journal = {International Journal of Biological Macromolecules},
doi = {10.1016/j.ijbiomac.2026.154280},
url = {https://doi.org/10.1016/j.ijbiomac.2026.154280}
}RIS
TY - JOUR TI - An anthocyanin-grafted chitin film with enhanced stability prepared via Mannich multicomponent reaction for food freshness monitoring AU - Zhenyv Zhang AU - Xijun Wang AU - Wanting Yin AU - Haisong Qi PY - 2026 JO - International Journal of Biological Macromolecules DO - 10.1016/j.ijbiomac.2026.154280 UR - https://doi.org/10.1016/j.ijbiomac.2026.154280 ER -
APA
Zhang, Z., Wang, X., Yin, W., & Qi, H. (2026). An anthocyanin-grafted chitin film with enhanced stability prepared via Mannich multicomponent reaction for food freshness monitoring. International Journal of Biological Macromolecules. https://doi.org/10.1016/j.ijbiomac.2026.154280
Source records
- crossref · retrieved 2026-09-26T00:38:47.802Z