1.
Pratiwi VN, Lidya Puspita Sumino Putri. Chemical and Sensory Properties of Spontaneous Fermented Red Rice Vinegar with Fermentation Time Variation. Malaysian J. Sci. [Internet]. 2025 Dec. 31 [cited 2026 Feb. 27];44(4):10-7. Available from: https://mjs.um.edu.my/index.php/MJS/article/view/52274