“Sensory Acceptability, Shelf Stability, Microbial Safety, And Economic Viability Of Functional Foods Formulated With Garlic And Ginger”. Journal of Carcinogenesis 23, no. 1 (December 24, 2024): 444–454. Accessed February 5, 2026. https://carcinogenesis.com/index.php/JOC/article/view/1710.