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

Author:

Zheng Hui,Tang Haibing,Yang Chunxiang,Chen Jingwen,Wang Li,Dong Qingfeng,Shi Wenzheng,Li Li,Liu Yuan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Standard Test Method for Determining Gas Permeability Characteristics of Plastic Film and Sheeting;ASTM,2015

5. Application of an oregano oil nanoemulsion to the control of foodborne bacteria on fresh lettuce;Bhargava;Food Microbiology,2015

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