Sida, S., Samakradhamrongthai, R. S., & Utama-ang*, N. (2019). Influence of Maturity and Drying Temperature on Antioxidant Activity and Chemical Compositions in Ginger. CURRENT APPLIED SCIENCE AND TECHNOLOGY, 19(1), 28–42. retrieved from https://li01.tci-thaijo.org/index.php/cast/article/view/150590