ISKANDAR, K. G.; SAFRIDA, S.; MUHIBBUDDIN, M.; ISWADI, I.; HAMID, Y. H. . Optimization of Banana Peel Vinegar Production: Effect of Vinegar Starter Concentration on Organoleptic Properties. Indonesian Food Science and Technology Journal, [S. l.], v. 8, n. 1, p. 117-125, 2024. DOI: 10.22437/ifstj.v8i1.36678. Disponível em: https://online-journal.unja.ac.id/ifstj/article/view/36678. Acesso em: 10 jan. 2025.