Development and Evaluation of a Spice-Based Functional Herbal Beverage Using Ginger (Zingiber officinale), Turmeric (Curcuma longa), and Tulsi (Ocimum sanctum). International Journal of Food and Nutritional Sciences, [S. l.], v. 15, n. 3, p. 114–125, 2026. DOI: 10.69889/ks6nx884. Disponível em: http://ijfans.org/index.php/Journal/article/view/14862. Acesso em: 24 oct. 2026.