KULVADEE TRONGPANICH; CHOWLADDA TEANGPOOK; NGAMJIT LOWITOON; URAI PAOWSUNGTHONG. The Comparison of Chilli Varieties Suitable for Food Processing : Pepper Sauce. Agriculture and Natural Resources, Bangkok, Thailand, v. 36, n. 2, p. 159–165, 2002. Disponível em: https://li01.tci-thaijo.org/index.php/anres/article/view/242706. Acesso em: 29 aug. 2026.