Cai, X.; Li, C.; Mo, Y.; Qiao, M.; Xiang, J.; Wang, S.; Li, M.
Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness. Foods 2025, 14, 3944.
https://doi.org/10.3390/foods14223944
AMA Style
Cai X, Li C, Mo Y, Qiao M, Xiang J, Wang S, Li M.
Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness. Foods. 2025; 14(22):3944.
https://doi.org/10.3390/foods14223944
Chicago/Turabian Style
Cai, Xuemei, Changqiu Li, Yujie Mo, Mingfeng Qiao, Jun Xiang, Shuang Wang, and Meifeng Li.
2025. "Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness" Foods 14, no. 22: 3944.
https://doi.org/10.3390/foods14223944
APA Style
Cai, X., Li, C., Mo, Y., Qiao, M., Xiang, J., Wang, S., & Li, M.
(2025). Anthocyanin-Functionalized Hydrophobic Cellulose Composite Films as Sensitive Colorimetric Indicators to Monitor Beef Freshness. Foods, 14(22), 3944.
https://doi.org/10.3390/foods14223944