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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].
Zheng H, Tang H, Yang C, Chen J, Wang L, Dong Q, Shi W, Li L, Liu Y. Zheng H, et al. Among authors: li l. Food Chem. 2022 Aug 15;385:132879. doi: 10.1016/j.foodchem.2022.132879. Epub 2022 Apr 6. Food Chem. 2022. PMID: 35397944 No abstract available.
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