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]
- Resource Type
- Erratum
- Source
- In
Food Chemistry 15 August 2022 385 - Subject
- Language
- ISSN
- 0308-8146