OPTIMIZATION OF MANGO VINEGAR PRODUCTION BY USING RESPONSE SURFACE METHODOLOGY (RSM). International Journal of Food and Nutritional Sciences, [S. l.], v. 6, n. 4, p. 46–58, 2017. Disponível em: https://ijfans.org/index.php/Journal/article/view/503. Acesso em: 9 sep. 2026.