Umashankar, N., P. S. Benherlal, and M. Chavan. “Standardization of Fermentation Time of <I>Garcinia indica</I> Wine, Antioxidant Capacity and Hydroxycitric Acid Content”. The Indian Journal of Nutrition and Dietetics, vol. 51, no. 2, May 2014, pp. 198-11, https://informaticsjournals.co.in/index.php/ijnd/article/view/2511.