• 文献检索
  • 文档翻译
  • 深度研究
  • 学术资讯
  • Suppr Zotero 插件Zotero 插件
  • 邀请有礼
  • 套餐&价格
  • 历史记录
应用&插件
Suppr Zotero 插件Zotero 插件浏览器插件Mac 客户端Windows 客户端微信小程序
定价
高级版会员购买积分包购买API积分包
服务
文献检索文档翻译深度研究API 文档MCP 服务
关于我们
关于 Suppr公司介绍联系我们用户协议隐私条款
关注我们

Suppr 超能文献

核心技术专利：CN118964589B侵权必究
粤ICP备2023148730 号-1Suppr @ 2026

文献检索

告别复杂PubMed语法，用中文像聊天一样搜索，搜遍4000万医学文献。AI智能推荐，让科研检索更轻松。

立即免费搜索

文件翻译

保留排版，准确专业，支持PDF/Word/PPT等文件格式，支持 12+语言互译。

免费翻译文档

深度研究

AI帮你快速写综述，25分钟生成高质量综述，智能提取关键信息，辅助科研写作。

立即免费体验

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].

作者信息

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

机构信息

Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.

Collage of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, PR China; Engineering Research Center of Food Thermal-Processing Technology, Shanghai 201306, PR China.

出版信息

Food Chem. 2022 Aug 15;385:132879. doi: 10.1016/j.foodchem.2022.132879. Epub 2022 Apr 6.

DOI:10.1016/j.foodchem.2022.132879
PMID:35397944
Abstract
摘要

相似文献

1
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].《含牛至精油的缓释聚乳酸/聚羟基脂肪酸酯活性膜对冷冻河豚（暗纹东方鲀）鱼片品质和风味的评价》勘误 [《食品化学》385 (2022) 132693]
Food Chem. 2022 Aug 15;385:132879. doi: 10.1016/j.foodchem.2022.132879. Epub 2022 Apr 6.
2
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.评价含牛至精油的缓释聚乳酸/聚羟基烷酸酯活性膜对冷藏暗纹东方鲀鱼片品质和风味的影响。
Food Chem. 2022 Aug 15;385:132693. doi: 10.1016/j.foodchem.2022.132693. Epub 2022 Mar 12.
3
Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish ().基于感官分析的河豚鱼中关键呈味物质的研究()。
J Agric Food Chem. 2019 Dec 18;67(50):13809-13816. doi: 10.1021/acs.jafc.8b06047. Epub 2019 Jan 17.
4
Effects of chitosan and sodium alginate active coatings containing ε-polysine on qualities of cultured pufferfish (Takifugu obscurus) during cold storage.ε-聚赖氨酸壳聚糖和海藻酸钠复合活性涂膜对冷藏养殖暗纹东方鲀品质的影响
Int J Biol Macromol. 2020 Oct 1;160:418-428. doi: 10.1016/j.ijbiomac.2020.05.092. Epub 2020 May 15.
5
Comparative transcriptomics analysis of the river pufferfish (Takifugu obscurus) by tributyltin exposure: Clues for revealing its toxic injury mechanism.三丁基锡暴露下暗纹东方鲀的比较转录组学分析：揭示其毒性损伤机制的线索。
Fish Shellfish Immunol. 2018 Nov;82:536-543. doi: 10.1016/j.fsi.2018.08.052. Epub 2018 Aug 28.
6
Differential roles of ice crystal, endogenous proteolytic activities and oxidation in softening of obscure pufferfish (Takifugu obscurus) fillets during frozen storage.冰晶、内源性蛋白水解活性和氧化在暗纹东方鲀鱼片冷冻贮藏过程中的软化中的差异作用。
Food Chem. 2019 Apr 25;278:452-459. doi: 10.1016/j.foodchem.2018.11.084. Epub 2018 Nov 17.
7
Effect of quince seed mucilage edible films incorporated with oregano or thyme essential oil on shelf life extension of refrigerated rainbow trout fillets.香木瓜籽胶可食膜结合牛至或百里香精油对冷藏虹鳟鱼片货架期的影响。
Int J Food Microbiol. 2014 Mar 17;174:88-97. doi: 10.1016/j.ijfoodmicro.2014.01.001. Epub 2014 Jan 9.
8
Oregano essential oil addition in rice starch films and its effects on the chilled fish storage.牛至精油添加到米淀粉膜中及其对冷藏鱼储存的影响。
J Food Sci Technol. 2021 Apr;58(4):1562-1573. doi: 10.1007/s13197-020-04668-z. Epub 2020 Aug 7.
9
[Functional morphology of puffing behavior in pufferfish (Takifugu obscurus)].[暗纹东方鲀鼓气行为的功能形态学]
Dongwuxue Yanjiu. 2010 Oct;31(5):539-49. doi: 10.3724/SP.J.1141.2010.05539.
10
Mass spectrometry-based metabolomics approach to reveal differential compounds in pufferfish soups: Flavor, nutrition, and safety.基于质谱的代谢组学方法揭示了河豚鱼汤中的差异化合物：风味、营养和安全。
Food Chem. 2019 Dec 15;301:125261. doi: 10.1016/j.foodchem.2019.125261. Epub 2019 Jul 26.