SUKETI, Ketty et al. Ultraviolet-C light irradiation maintains the quality of chili (Capsicum annuum L.) during storage. Italian Journal of Food Science, Singapore, v. 37, n. 4, p. 312–325, 2025. DOI: 10.15586/ijfs.v37i4.3139. Disponível em: https://itjfs.com/index.php/ijfs/article/view/3139. Acesso em: 7 oct. 2025.