Liu, D.Z.; Hassan, S.; Long, B.M.; Labas, A.; Amamcharla, J.K.; Yoo, M.J.Y.; Hu, X.; Bean, D.C.
pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage. Foods 2025, 14, 1544.
https://doi.org/10.3390/foods14091544
AMA Style
Liu DZ, Hassan S, Long BM, Labas A, Amamcharla JK, Yoo MJY, Hu X, Bean DC.
pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage. Foods. 2025; 14(9):1544.
https://doi.org/10.3390/foods14091544
Chicago/Turabian Style
Liu, Dylan Zhe, Sabeen Hassan, Benjamin M. Long, Alan Labas, Jayendra K. Amamcharla, Michelle J. Y. Yoo, Xiaojie Hu, and David C. Bean.
2025. "pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage" Foods 14, no. 9: 1544.
https://doi.org/10.3390/foods14091544
APA Style
Liu, D. Z., Hassan, S., Long, B. M., Labas, A., Amamcharla, J. K., Yoo, M. J. Y., Hu, X., & Bean, D. C.
(2025). pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage. Foods, 14(9), 1544.
https://doi.org/10.3390/foods14091544
