Boonsupa, W., S. Chumchuere, and M. Chaovarat. “Physicochemical Properties and Antioxidant Activity of Banana Vinegar Produced Using One-Stage and Two-Stage Fermentation”. Agriculture and Natural Resources, vol. 53, no. 3, June 2019, pp. 298-05, https://li01.tci-thaijo.org/index.php/anres/article/view/229893.