Application of anthocyanin as a color indicator in gelatin films
Anthocyanin extracts from different plants were used to develop intelligent gelatin films. Red cabbage, sweet potatoes, roselle, butterfly pea, husks, and peelings from mangosteen and red dragon fruit were used. Anthocyanin extracted from butterfly pea had the highest pH sensitivity, which suggested...
| 出版年: | Food Bioscience |
|---|---|
| 第一著者: | |
| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
Elsevier Ltd
2020
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85084045800&doi=10.1016%2fj.fbio.2020.100603&partnerID=40&md5=1ebf9f907668e881c19f644d8b986d04 |