Designing of Anthocyanins Obtained From Red Cabbage as a Temperature and pH Sensitive Sensor and Its Use in Intelligent Food Packaging
IV. ULUSLARARASI GIDA ARGE PROJE PAZARI ETKİNLİĞİ, 23 - 25 May 2016, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- Erciyes University Affiliated: Yes