Search Results - Chenlu Lin

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    Characterization of Edible pH‐Responsive Ink Based on Carboxymethyl Chitosan and Purple Potato Anthocyanin/Curcumin for Monitoring Pork Freshness Autoría: Haichuan Hu, Jinghua Chen, Chenlu Lin, Haolin Sun, Yuheng Chen

    Published 2024
    Fuente: Wiley Open Access
    Tipo de material: Artículo Open Access
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