The synergistic effect of xanthan gum and gallic acid on enhancing blueberry anthocyanin stability in an intelligent film: Characterization and application in monitoring sturgeon freshness
Fuente:
Food Chemistry
Publication date: 15 April 2026Source: Food Chemistry, Volume 508, Part BAuthor(s): Dan Zhang, Hao Tao, Kai Liu, Li-Wen Wang, Hao-Miao Guo, Shao-Min Yuan, Chun-Yu Kang