Evaluation of ascorbic acid content in red and yellow bell pepper (capsicum annuum) in Ecuador. Revista Universidad de Guayaquil, [S. l.], v. 134, n. 1, p. 1–11, 2022. DOI: 10.53591/rug.v134i1.1415. Disponível em: https://revistas.ug.edu.ec/index.php/rug/article/view/144. Acesso em: 5 dec. 2025.