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    pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage

    pH-Responsive Bacterial Nanocellulose Smart Labels Derived from Acid Whey for Estimating Beef Mince Quality Alterations During Storage by Dylan Zhe Liu, Sabeen Hassan, Benjamin M. Long, Alan Labas, Jayendra K. Amamcharla, Michelle J. Y. Yoo, Xiaojie Hu, David C. Bean

    Published 2025-04-01
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