SHIAU PING, E. Y.; UTHAIRATANAKIJ, A.; LAOHAKUNJIT, N.; JITAREERAT, P.; VONGSAWASD, P.; AIAMLA-OR, S. Effects of Drying Temperature and Time on Color, Bioactive Compounds, and Antioxidant Activity in ‘Hua Ruea’ Chili Fruit (Capsicum annuum). Food and Applied Bioscience Journal, [S. l.], v. 7, n. 3, p. 1–15, 2019. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/176595. Acesso em: 29 apr. 2024.