NUNCHANOK NANTHACHAI. EFFECT OF KNEADING AND FERMENTATION TIME ON CHEMICAL QUALITY OF HERBAL TEA FROM MANGO PEEL. GEOMATE Journal, [S. l.], v. 18, n. 68, p. 60–65, 2020. Disponível em: https://geomatejournal.com/geomate/article/view/543. Acesso em: 7 may. 2024.