[1]
2025. OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL. Jurnal Teknologi (Sciences & Engineering). 87, 5 (Aug. 2025), 987–998. DOI:https://doi.org/10.11113/jurnalteknologi.v87.23406.