QIAO, G.H.; WENXIN, D.; ZHIGANG, X.; SAMI, R.; KHOJAH, E.; AMANULLAH, S. ANTIOXIDANT AND ANTI-INFLAMMATORY CAPACITIES OF PEPPER TISSUES. Italian Journal of Food Science, Singapore, v. 32, n. 2, 2020. DOI: 10.14674/IJFS-1700. Disponível em: https://itjfs.com/index.php/ijfs/article/view/1700. Acesso em: 25 oct. 2025.