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Cited article:

Improving The Quality and Quantity of Instant Functional Beverages of Ginger at KUB Tlogosari, Temanggung

Wahyuningsih Wahyuningsih, Pudjihastuti Isti, Arifan Fahmi, Amalia Rizka, Rama Devara Hafiz

E3S Web Conf., 73 (2018) 06011

Published online: 2018-12-21

DOI: https://doi.org/10.1051/e3sconf/20187306011

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The Influence of Ginger Rhizome Extraction on the Content of the Active Ingredients [6]-Gingerol Produced

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