Bioamines-sensitive, antioxidant, and sustainable gelatin-based jelly ice cubes doped with carbon dots for simultaneous preservation and monitoring of seafood freshness
Fuente:
Food Research International
Publication date: January 2026Source: Food Research International, Volume 223, Part 1Author(s): Jun Li, Yanli Li, Feng Cao, Linchen Yin, Yimiao Zhang, Houqi Ning, Zhouyu Wang, Xiaoqi Yu