Black goji anthocyanin-loaded emulsion film stabilized by rice protein hydrolysate complexes as pH-sensitive indicator for salmon freshness

作者：Wei Dai, Ping Yin, Qinlu Lin, Ming Tian, Ming Wu, Jian Ding, Xiaoyi Jiang, Yong Fang · 发表于：Food Packaging and Shelf Life · 年份：2024 · DOI：10.1016/j.fpsl.2024.101419 · 被引用次数：13 · 研究领域：Seaweed-derived Bioactive Compounds、Protein Hydrolysis and Bioactive Peptides、Food Chemistry and Fat Analysis