Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

Author:

Merlo Thais Cardoso,Contreras-Castillo Carmen J.ORCID,Saldaña Erick,Barancelli Giovana Verginia,Dargelio Mariana Damiames Baccarin,Yoshida Cristiana Maria Pedroso,Ribeiro Junior Eduardo E.,Massarioli Adna,Venturini Anna Cecilia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Elsevier BV

Subject

Food Science

Reference83 articles.

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4. Extração, determinação da composição fenólica e avaliação do potencial de desativação de espécies reativas de oxigênio e da atividade anti-inflamatória de resíduos de amendoim, pimenta rosa e pimenta do reino;Bergamaschi,2016

5. Application of modified atmosphere packaging on aquacultured fish and fish products: A review;Bouletis;Critical Reviews in Food Science and Nutrition.,2017

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