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
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- 发表刊物：FOOD CHEMISTRY
- ISSN号：0308-8146
- 是否译文：否
- 发表时间：2022-08-01
- 论文类型：期刊论文
- 发表时间：2022-08-01
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