[1]
S. Lekjing and K. Venkatachalam, “Changes in physicochemical characteristics, polyphenolics, and amino acids of wax apple cider vinegar during prolonged storage”, Ital. J. Food Sci., vol. 33, no. 2, pp. 129–141, Jul. 2021, doi: 10.15586/ijfs.v33i2.2049.