FADZRIN, Al Ghifary Marendra; SARI, Dessy Agustina; FAHRIANI, Vera Pangni. THE EFFECT OF TEMPERATURE AND ROCK SUGAR PERCENTAGE ON POLYPHENOL CONTENT IN PROCESSED RED GINGER (ZINGIBER OFFICINALE VAR. RUBRUM) PRODUCTS. Jurnal Crystal : Publikasi Penelitian Kimia dan Terapannya, [S. l.], v. 6, n. 2, p. 87–94, 2024. DOI: 10.36526/jc.v6i2.3661. Disponível em: https://ejournal.unibabwi.ac.id/index.php/Crystal/article/view/3661. Acesso em: 13 jul. 2025.