M. N. Zayapor, A. Abdullah, and W. A. Wan Mustapha, “Influence of sugar concentration and sugar type on the polyphenol content and antioxidant activity in spiced syrup preparation”, Ital. J. Food Sci., vol. 33, no. 1, pp. 96–105, Feb. 2021, doi: 10.15586/ijfs.v33i1.1874.