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]. (15th August 2022)

Record Type:: Journal Article
Title:: 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]. (15th August 2022)
Main Title:: 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:: Zheng, Hui
Tang, Haibing
Yang, Chunxiang
Chen, Jingwen
Wang, Li
Dong, Qingfeng
Shi, Wenzheng
Li, Li
Liu, Yuan
Abstract:
Is Part Of:: Food chemistry. Volume 385(2022)
Journal:: Food chemistry
Issue:: Volume 385(2022)
Issue Display:: Volume 385, Issue 2022 (2022)
Year:: 2022
Volume:: 385
Issue:: 2022
Issue Sort Value:: 2022-0385-2022-0000
Page Start:
Page End:
Publication Date:: 2022-08-15
Subjects:: Food -- Analysis -- Periodicals
Food -- Composition -- Periodicals
664
Journal URLs:: http://www.sciencedirect.com/science/journal/03088146 ↗
http://www.elsevier.com/journals ↗
DOI:: 10.1016/j.foodchem.2022.132879 ↗
Languages:: English
ISSNs:: 0308-8146
Deposit Type:: Legaldeposit
View Content:: Available online (eLD content is only available in our Reading Rooms) ↗
Physical Locations:: British Library DSC - 3977.284000
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Ingest File:: 21357.xml