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基于安东的智能活性食品包装的开发和应用的最新进展:一篇评论

Meng Yang1, Jiaofen Lin2, Min Zhang1

  • 1The Engineering Technological Center of Mushroom Industry, Institute of Food Science, School of Biological Science and Biotechnology, Minnan Normal University, Zhangzhou 363000, China.

Food chemistry
|July 3, 2025
PubMed
概括

基于素的智能包装使用自然颜色变化来监测食品的新鲜度和延长保质期. 策略正在改善对更广泛的食品应用的安托西亚宁稳定性.

关键词:
安东基亚氨基酸是一种安东基亚氨基酸.测色指标的颜色指标.延长使用期限的延长

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