[1]
Kulvadee Trongpanich, Chowladda Teangpook, Ngamjit Lowitoon, and Urai Paowsungthong, “The Comparison of Chilli Varieties Suitable for Food Processing : Pepper Sauce”, Agr. Nat. Resour., vol. 36, no. 2, pp. 159–165, Jun. 2002.