YINGSANGA, P. IMPACTS OF ASCORBIC ACID AND CITRIC ACID ON REDUCING BROWNING OF READY TO COOK CHILI. Research Journal Phranakhon Rajabhat : Science and Technology, [S. l.], v. 15, n. 2, p. 172–184, 2020. Disponível em: https://li01.tci-thaijo.org/index.php/PRRJ_Scitech/article/view/230703. Acesso em: 15 sep. 2026.