An K, Zhao D, Wang Z, et al. (2016). „Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure”. Food Chem.197 (Part B): 1292—300. PMID26675871. doi:10.1016/j.foodchem.2015.11.033.
Kikusawa, Ritsuko; Reid, Lawrence A. (2007). „Proto who utilized turmeric, and how?”(PDF). Ур.: Siegel, Jeff; Lynch, John Dominic; Eades, Diana. Language Description, History and Development: Linguistic indulgence in memory of Terry Crowley. John Benjamins Publishing Co. стр. 339—352. ISBN9789027292940. Архивирано из оригинала(PDF) 25. 11. 2021. г. Приступљено 03. 07. 2023.
An K, Zhao D, Wang Z, et al. (2016). „Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure”. Food Chem.197 (Part B): 1292—300. PMID26675871. doi:10.1016/j.foodchem.2015.11.033.
Kikusawa, Ritsuko; Reid, Lawrence A. (2007). „Proto who utilized turmeric, and how?”(PDF). Ур.: Siegel, Jeff; Lynch, John Dominic; Eades, Diana. Language Description, History and Development: Linguistic indulgence in memory of Terry Crowley. John Benjamins Publishing Co. стр. 339—352. ISBN9789027292940. Архивирано из оригинала(PDF) 25. 11. 2021. г. Приступљено 03. 07. 2023.