THI HAU, Pham et al.
 Application of Komagataeibacter saccharivorans A2 strain to produce “Táo mèo” vinegar by submerged fermentation method.
<strong>VNU Journal of Science: Natural Sciences and Technology</strong>, [S.l.], v. 33, n. 1S, oct. 2017.
ISSN 2588-1140.
Available at: &lt;<a href="https://js.vnu.edu.vn/NST/article/view/4556" target="_new">https://js.vnu.edu.vn/NST/article/view/4556</a>&gt;. Date accessed: 28 apr. 2024.
doi: <a href="https://doi.org/10.25073/2588-1140/vnunst.4556">https://doi.org/10.25073/2588-1140/vnunst.4556</a>.