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Abstract Milk is a highly nutritious yet perishable food commodity, and its spoilage due to microbial activity poses significant quality and safety challenges throughout the dairy supply chain. This study aimed to develop and validate a simple, eco-friendly, and paper-based colorimetric freshness indicator for real-time monitoring of milk spoilage using anthocyanins extracted from red cabbage (Brassica oleracea var. capitata f. rubra).
As a journalist, you can create a free Muck Rack account to customize your profile, list your contact preferences, and upload a portfolio of your best work.
