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))
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- 发表刊物：Food Chemistry
- ISSN号：0308-8146
- 是否译文：否
- 发表时间：2022-01-01
- 论文类型：会议论文
- 发表时间：2022-01-01
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