Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin
(1. National-Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory of Agricultural Products Processing Technology Research, Zhejiang Province, Integrated Research Base of Southern Fruit and Vegetable Preservation Technology, Zhejiang International Cooperation Base of Health Food Manufacturing and Quality Control, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; 2. Fuli Institute of Food Science, Zhejiang University, Hangzhou 310058, China; 3. Ningbo Research Institute, Zhejiang University, Ningbo 315100, China)
HUANG Jiayin, ZHOU Yaqi, CHEN Meiyu, LI Yuan, WU Tiantian, HU Yaqin. Preparation and Characterization of Indicator Films Based on Polyvinyl Alcohol Modified by Methyl Cellulose and pH-Sensitive Dyes for Shrimp Freshness Monitoring[J]. FOOD SCIENCE, 2021, 42(3): 194-203.