APA (7th ed.) Citation

TC, M., CJ, C., E, S., GV, B., MDB, D., CMP, Y., . . . AC, V. (2019). Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. Food research international (Ottawa, Ont.), 125, 108633. https://doi.org/10.1016/j.foodres.2019.108633

Chicago Style (17th ed.) Citation

TC, Merlo, Contreras-Castillo CJ, Saldaña E, Barancelli GV, Dargelio MDB, Yoshida CMP, Ribeiro Junior EE, Massarioli A, and Venturini AC. "Incorporation of Pink Pepper Residue Extract into Chitosan Film Combined with a Modified Atmosphere Packaging: Effects on the Shelf Life of Salmon Fillets." Food Research International (Ottawa, Ont.) 125 (2019): 108633. https://doi.org/10.1016/j.foodres.2019.108633.

MLA (9th ed.) Citation

TC, Merlo, et al. "Incorporation of Pink Pepper Residue Extract into Chitosan Film Combined with a Modified Atmosphere Packaging: Effects on the Shelf Life of Salmon Fillets." Food Research International (Ottawa, Ont.), vol. 125, 2019, p. 108633, https://doi.org/10.1016/j.foodres.2019.108633.