pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness.

MLA

Hao, Yuanpeng, et al. “PH-Responsive Chitosan-Based Film Containing Oregano Essential Oil and Black Rice Bran Anthocyanin for Preserving Pork and Monitoring Freshness.” Food Chemistry, vol. 403, Mar. 2023, p. N.PAG. EBSCOhost, https://doi.org/10.1016/j.foodchem.2022.134393.

APA

Hao, Y., Kang, J., Guo, X., Sun, M., Li, H., Bai, H., Cui, H., & Shi, L. (2023). pH-responsive chitosan-based film containing oregano essential oil and black rice bran anthocyanin for preserving pork and monitoring freshness. Food Chemistry, 403, N.PAG. https://doi.org/10.1016/j.foodchem.2022.134393

Chicago

Hao, Yuanpeng, Jiamu Kang, Xiaoqi Guo, Meiyu Sun, Hui Li, Hongtong Bai, Hongxia Cui, and Lei Shi. 2023. “PH-Responsive Chitosan-Based Film Containing Oregano Essential Oil and Black Rice Bran Anthocyanin for Preserving Pork and Monitoring Freshness.” Food Chemistry 403 (March): N.PAG. doi:10.1016/j.foodchem.2022.134393.