1.
Martínez Girón J, Ordóñez Santos LE. Effect of thermal processing on red paprika color surface (Capsicum annuum) variety “nataly”. Biotecnol. sector agropecuario agroind. [Internet]. 2015 Dec. 17 [cited 2024 Jul. 27];13(2):104-13. Available from: https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/409