doi.org/10.1016/j.foodhyd.2019.03.012

Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film

..., Jun Liu
72
Food Hydrocolloids12.40
Volume: 94, Pages: 93 - 104
Published: Mar 9, 2019
Paper Fields
Paper Details
Title
Effects of anthocyanin-rich purple and black eggplant extracts on the physical, antioxidant and pH-sensitive properties of chitosan film
DOI
doi.org/10.1016/j.foodhyd.2019.03.012
Published Date
Mar 9, 2019
Journal
Food Hydrocolloids
Volume
94
Pages
93 - 104
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