上海交大研究生院主页平台管理系统 liuyuan--SJTU-MFFi-- Corrigendum to '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' [Food Chem. 385 (2022) 132693] (Food Chemistry (2022) 385, (S0308814622006550), (10.1016/j.foodchem.2022.132693))

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

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Journal:Food Chemistry

ISSN No.:0308-8146

Translation or Not:no

Date of Publication:2022-01-01

Indexed by:会议论文

Date of Publication:2022-01-01

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