EFFECT OF THERMAL PROCESSING ON SYNERGISTIC ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF TURMERIC (CURCUMA LONGA) AND RED CHILI PEPPER (CAPSICUM ANNUUM). International Journal of Food and Nutritional Sciences, [S. l.], v. 5, n. 3, p. 19–30, 2016. Disponível em: https://ijfans.org/index.php/Journal/article/view/406. Acesso em: 31 aug. 2026.