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
Hui Zheng, Haibing Tang, Chunxiang Yang, Jingwen Chen, Li Wang, Qingfeng Dong, Wenzheng Shi, Li Li, Yuan Liu
Topics & Concepts
Polylactic acidActive packagingFlavorFood scienceShelf lifeChemistryFood packagingComposite numberMaterials scienceOrganic chemistryComposite materialPolymerNanocomposite Films for Food PackagingMeat and Animal Product Qualitybiodegradable polymer synthesis and properties