Extraction of Capsaicin from Chili Pepper (Capsicum spp.) and Evaluation of Its Inhibitory Activity Against Selected Bacterial Species. Comprehensive Journal of Science, [S. l.], v. 11, n. ملحق 41, p. 1913–1928, 2026. DOI: 10.65405/a576m173. Disponível em: https://cjos.histr.edu.ly/index.php/journal/article/view/2371. Acesso em: 21 sep. 2026.