Fadzrin AGM, Sari DA, Fahriani VP. THE EFFECT OF TEMPERATURE AND ROCK SUGAR PERCENTAGE ON POLYPHENOL CONTENT IN PROCESSED RED GINGER (ZINGIBER OFFICINALE VAR. RUBRUM) PRODUCTS. JC [Internet]. 2024Sep.30 [cited 2024Nov.25];6(2):87-4. Available from: https://ejournal.unibabwi.ac.id/index.php/Crystal/article/view/3661