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Tchiegang, C., Moundipa Fewou, P. and Kapchie Noutchougoue, V. (1999) Etude comparee de quelques constituants chimiques de deux types de piment (Capsicum annuum L.) pendant la conservation dans une saumure acide. Journal of Food Engineering, 42, 117-123.
https://doi.org/10.1016/s0260-8774(99)00085-0

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