VALŠÍ­KOVÁ, M. .; REHUŠ, M. .; KOMÁR, P. .; PAULEN, O. . The impact of varieties, ripeness, and heat treatment on the retention of vitamin C and content of soluble solids in sweet pepper. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 210–215, 2017. DOI: 10.5219/754. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/754. Acesso em: 19 jun. 2024.