Wei, Y. C., Cheng, C. H., Ho, Y. C., Tsai, M. L.,* Mi, F. L.* (2017) Active gellan gum/purple sweet potato composite films capable of monitoring pH variations. Food Hydrocolloids

作者: 蔡敏郎
發表年度: 2017
著作類別: 期刊論文
著作名稱: Wei, Y. C., Cheng, C. H., Ho, Y. C., Tsai, M. L.,* & Mi, F. L.* (2017). Active gellan gum/purple sweet potato composite films capable of monitoring pH variations. Food Hydrocolloids, 69, 491-502. (SCI) (August 2017) 11.504, 5/143 = 3.50%, FOOD SCIENCE & TECHNOLOGY