Umashankar, N., P. S. Benherlal, and Mohan Chavan. 2014. “Standardization of Fermentation Time of <I>Garcinia indica</I> Wine, Antioxidant Capacity and Hydroxycitric Acid Content”. The Indian Journal of Nutrition and Dietetics 51 (2):198-211. https://informaticsjournals.co.in/index.php/ijnd/article/view/2511.