Enhancing the hydrophobicity and mechanical strength of purple sweet potato powder-based food freshness indicating film through heat laminating with polyethylene terephthalate film
Fengfeng Xu(Yangzhou University), Jun Liu(Yangzhou University), Juan Kan(Yangzhou University), Yiren Zhang(Jiangnan University), Huimin Yong(Yangzhou University), Dawei Yun(Institute of Food Science & Technology)
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