Rina, W. (2016) “Optimization of lychee wine fermentation process using response surface methodology to reduce acetic acid content”, International Journal of Agricultural and Biological Engineering, 9(6), pp. 223–230. Available at: https://ijabe.migration.pkpps03.publicknowledgeproject.org/index.php/ijabe/article/view/2270 (Accessed: 26 December 2025).