BOONSUPA, W. Chemical Properties, Antioxidant Activities and Sensory Evaluation of Berry Vinegar. Walailak Journal of Science and Technology (WJST), [S. l.], v. 16, n. 11, p. 887–896, 2018. DOI: 10.48048/wjst.2019.4562. Disponível em: https://wjst.wu.ac.th/index.php/wjst/article/view/4562. Acesso em: 29 apr. 2024.