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Application of Chitosan/Polyvinyl Alcohol-Based Functional Films Integrated with Anthocyanins from Echium amoenum and Carbon Dots Derived from Onion Peel for Tracking Freshness and Increasing the Shelf Life of Red Meat Sample

Crossref DOI link: https://doi.org/10.1007/s11947-025-03900-y

Published Online: 2025-05-29

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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