Nunthanawanich, Pornpimon. “Comparison of Total Phenolic Compound, Antioxidant Level and Sensory Evaluation Among Different Forms of Ginger Juice”. Food and Applied Bioscience Journal 9, no. 2 (August 25, 2021): 1–9. Accessed April 26, 2024. https://li01.tci-thaijo.org/index.php/fabjournal/article/view/242139.