MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF TRADITIONALLY PRODUCED APPLE, BLACKTHORN, HAWTHORN AND PEAR VINEGAR. Journal of Agriculture and Plant Sciences, [S. l.], v. 22, n. 2, p. 53–61, 2025. DOI: 10.46763/JAPS2422253n. Disponível em: https://js.ugd.edu.mk/index.php/YFA/article/view/6685. Acesso em: 4 may. 2026.