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Pashkovskiy P, Sleptsov N, Vereschagin M, Kreslavski V, Rudometova N, Sorokoumov P, Ashikhmin A, Bolshakov M, Kuznetsov V. Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit. Foods. 2023; 12(8):1715. https://doi.org/10.3390/foods12081715

Pashkovskiy, Pavel, Nikolay Sleptsov, Mikhail Vereschagin, Vladimir Kreslavski, Natalia Rudometova, Pavel Sorokoumov, Aleksandr Ashikhmin, Maksim Bolshakov, and Vladimir Kuznetsov. 2023. "Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit" Foods 12, no. 8: 1715. https://doi.org/10.3390/foods12081715

Pashkovskiy, P., Sleptsov, N., Vereschagin, M., Kreslavski, V., Rudometova, N., Sorokoumov, P., Ashikhmin, A., Bolshakov, M., & Kuznetsov, V. (2023). Post-Harvest Red- and Far-Red-Light Irradiation and Low Temperature Induce the Accumulation of Carotenoids, Capsaicinoids, and Ascorbic Acid in Capsicum annuum L. Green Pepper Fruit. Foods, 12(8), 1715. https://doi.org/10.3390/foods12081715