ANALYSIS OF CHLOROPHYLLS, CAROTENOIDS AND ANTHOCYANIN CONTENT DURING RIPENING OF GREEN CHILIES. International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 1, p. 51–55, 2017. Disponível em: https://ijfans.org/index.php/Journal/article/view/458. Acesso em: 8 sep. 2026.