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V. M. Terry Calderón and K. Casusol Perea, “Formulation of a spicy sauce made of pulp of cocona (Solanum sessiliflorum), yellow pepper (Capsicum baccatum) and Charapita chili (Capsicum chinense)”, REVISTAULCB, vol. 5, no. 1, pp. 5-17, Jul. 2018.