[1]
“OPTIMISATION OF FRUIT VINEGAR PROCESS FROM BACCAUREA LANCEOLATA (MIQ.) MÜLL.ARG. USING CENTRAL COMPOSITE DESIGN WITH ANTIOXIDANT AND ANTIMICROBIAL POTENTIAL”, J. Teknol., vol. 87, no. 5, pp. 987–998, Aug. 2025, doi: 10.11113/jurnalteknologi.v87.23406.