1. 1. Acedo, A.L. (2010). International cooperator's guide of postharvest technology for fresh chili pepper in Cambodia, Laos, and Vietnam. International Cooperator's Guide. AVRDC World Vegetable Center, 10-735, 1-6.
2. Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: Analysis and stability-a review;Arimboor;Journal of Food Science and Technology 52,2015
3. https://doi.org/10.1007/s13197-014-1260-7
4. 3. ASTA (AMERICAN SPICE TRADE ASSOCIATION) (1997). Extractable colour in capsicums and their oleoresins. Method no. 20.1. Official Analytical Methods of the American Spice Trade Association, 4th ed., pp. 89-104.
5. Capsicum, chillies, paprika, bird's eye chilli;Berke;In K V Peter (Ed ) Handbook of Herbs and Spices Published in North and South America by CRC Press LLC,2001