[1]
A. Eunice-Adefemisoye, A. Moreno-Reséndez, A. Rodríguez, and E. Álvarez-Parrilla, “Impact of cooking methods on antioxidant activity and ascorbic acid content of jalapeño peppers”, RIIIT, vol. 14, no. 80, pp. 106–117, May 2026, Accessed: Jul. 11, 2026. Available: https://revistas.uadec.mx/RIIIT/article/view/892