NUNTHANAWANICH, P. Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice . Food and Applied Bioscience Journal, [S. l.], v. 9, n. 2, p. 1–9, 2021. Disponível em: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/242139. Acesso em: 15 apr. 2024.