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Journal: Foods, 2025
Volume: 14
Number: 1544
1544
Article: pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage
Authors: by Dylan Zhe Liu, Sabeen Hassan, Benjamin M. Long, Alan Labas, Jayendra K. Amamcharla, Michelle J. Y. Yoo, Xiaojie Hu and David C. Bean
Link: https://www.mdpi.com/2304-8158/14/9/1544

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