VAN LOI, N.; THI BINH, P.; THI THANH, K.; NGOC, N. T. T. Study to determine the chemical constituents, antibacterial ability, and antioxidant activity of the red pepper (Piper Nigrum l.) essential oil in Gia Lai Province, Vietnam. Food Science and Technology, Campinas, Brasil, v. 43, 2023. DOI: 10.5327/fst.28723. Disponível em: https://fstjournal.com.br/revista/article/view/160. Acesso em: 22 dez. 2024.