« Antioxidant and antibacterial properties of capsaicine microemulsions » (2013) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 37(1), p. 39–49. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/2011 (Consulté le: 2 novembre 2026).