NAHEED ARYAEIAN; HAJAR TAVAKKOLI. Ginger and its Effects on Inflammatory Diseases. Advances in Food Technology and Nutrition Sciences, [S. l.], v. 1, n. 4, p. 97–101, 2015. Disponível em: https://openventio.us/index.php/AFTNS/article/view/1974. Acesso em: 26 aug. 2026.