Martínez, S., Curros, A., Bermúdez, J., Carballo, J., & Franco, I. (2006). Fatty acid profile of the fat from three pepper varieties (Arnoia, Fresno de la Vega and Los Valles-Benavente). Effect of the ripening stage. Grasas Y Aceites, 57(4), 415–421. https://doi.org/10.3989/gya.2006.v57.i4.68