Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets. - Merlo TC; Contreras-Castillo CJ; Saldaña E; Barancelli GV; Dargelio MDB; Yoshida CMP; Ribeiro Junior EE; Massarioli A; Venturini AC (Food research international (Ottawa, Ont.), 2019)