Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging | AVESİS

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Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging

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IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ, 23 - 25 May 2016

Publication Type: Conference Paper / Summary Text
Erciyes University Affiliated: Yes