Abedi-Firoozjah, R.; Yousefi, S.; Heydari, M.; Seyedfatehi, F.; Jafarzadeh, S.; Mohammadi, R.; Rouhi, M.; Garavand, F.
Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers 2022, 14, 1629.
https://doi.org/10.3390/polym14081629
AMA Style
Abedi-Firoozjah R, Yousefi S, Heydari M, Seyedfatehi F, Jafarzadeh S, Mohammadi R, Rouhi M, Garavand F.
Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers. 2022; 14(8):1629.
https://doi.org/10.3390/polym14081629
Chicago/Turabian Style
Abedi-Firoozjah, Reza, Shima Yousefi, Mahshid Heydari, Faezeh Seyedfatehi, Shima Jafarzadeh, Reza Mohammadi, Milad Rouhi, and Farhad Garavand.
2022. "Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors" Polymers 14, no. 8: 1629.
https://doi.org/10.3390/polym14081629
APA Style
Abedi-Firoozjah, R., Yousefi, S., Heydari, M., Seyedfatehi, F., Jafarzadeh, S., Mohammadi, R., Rouhi, M., & Garavand, F.
(2022). Application of Red Cabbage Anthocyanins as pH-Sensitive Pigments in Smart Food Packaging and Sensors. Polymers, 14(8), 1629.
https://doi.org/10.3390/polym14081629