PRATIWI, V. N.; LIDYA PUSPITA SUMINO PUTRI. Chemical and Sensory Properties of Spontaneous Fermented Red Rice Vinegar with Fermentation Time Variation. Malaysian Journal of Science (MJS), [S. l.], v. 44, n. 4, p. 10–17, 2025. DOI: 10.22452/mjs.vol44no4.2. Disponível em: https://jml.um.edu.my/index.php/MJS/article/view/52274. Acesso em: 27 feb. 2026.