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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]

Authors :
Hui Zheng
Haibing Tang
Chunxiang Yang
Jingwen Chen
Li Wang
Qingfeng Dong
Wenzheng Shi
Li Li
Yuan Liu
Source :
Food Chemistry. 385:132879
Publication Year :
2022
Publisher :
Elsevier BV, 2022.

Subjects

Subjects :
General Medicine
Food Science
Analytical Chemistry

Details

ISSN :
03088146
Volume :
385
Database :
OpenAIRE
Journal :
Food Chemistry
Accession number :
edsair.doi...........77e00b536f1e26a6f57a028afffe8fc1
Full Text :
https://doi.org/10.1016/j.foodchem.2022.132879
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