HARIADI, H.; ANGGARA, C. E. W.; JUDIONO, J.; ULFAH, T.; WIDIAWATI, W.; WIBAWA, I. Comparison of adding ginger (Zingiber officinale Rosc) and green tea (Camellia sinensis L) extrcat on organoleptic and physicochemical properties of functional drinks. Open Science and Technology, [S. l.], v. 3, n. 1, p. 55–61, 2023. DOI: 10.33292/ost.v3i1.97. Disponível em: https://www.opscitech.com/journal/article/view/97. Acesso em: 5 sep. 2026.