上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Evaluation of the slow-release polylactic acid/polyhydroxyalkanoates active film containing oregano essential oil on the quality and flavor of chilled pufferfish (Takifugu obscurus) fillets

Language : 中文

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Scientific Research: Research Field; Paper Publications; Patents; Published Books; Research Projects

Teaching Research: Teaching Resources; Teaching Information; Teaching Achievement

Current position: SJTU-MFFi > Scientific Research > Paper Publications

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Journal:FOOD CHEMISTRY

ISSN No.:0308-8146

Translation or Not:no

Date of Publication:2022-08-01

Indexed by:期刊论文

Date of Publication:2022-08-01

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