|Journal||Food Packaging and Shelf Life|
|Early online date||17 Feb 2022|
|Publication status||E-pub ahead of print - 17 Feb 2022|
Bibliographical note© 2022, Elsevier. Licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/
Funding: This research was financially supported by the Program Management Unit for Human Resources & Institutional Development, Research and Innovation, Office of National Higher Education Science Research and Innovation Policy Council (NXPO), Thailand [Grant Number B16F640001]; National Electronics, Computer Technology Center (NECTEC), National Science and Technology Development Agency (NSTDA), Thailand; the Center for Innovation in Chemistry (PERCH-CIC) and the Center of Excellence in Materials Science and Technology, Chiang Mai University, Thailand. This project also received funding from the European Union's Horizon 2020 Research and Innovation Programme under Marie Sklodowska-Curie grant agreement No. 871650 (MEDIPOL).