Nunthanawanich, P. (2021) “Comparison of total phenolic compound, antioxidant level and sensory evaluation among different forms of ginger juice ”, Food and Applied Bioscience Journal, 9(2), pp. 1–9. Available at: https://li01.tci-thaijo.org/index.php/fabjournal/article/view/242139 (Accessed: 29 March 2024).