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Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection

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Affiliation of Author(s):食品与生物工程学院

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高瑞昌

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:中国海洋大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院

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Incorporation of gelatin and Fe2+ increases the pH-sensitivity of zein-anthocyanin complex films used for milk spoilage detection