OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL. Jurnal Teknologi (Sciences & Engineering), [S. l.], v. 87, n. 5, p. 987–998, 2025. DOI: 10.11113/jurnalteknologi.v87.23406. Disponível em: https://journals.utm.my/jurnalteknologi/article/view/23406.. Acesso em: 5 dec. 2025.