[1]
N. Kusumawati, “Development of Active-Smart Packaging: Effect of Chitosan Nanofiber, Zinc Oxide Nanoparticles, and Anthocyanin on Gelatine-Based Halochromic Film for Meat Preservation”, J. Eng. Technol. Sci., vol. 57, no. 3, pp. 373–388, Jun. 2025.