NGUYEN, Ngoc Trang; NGUYEN, Ngoc Lan Anh; VI, Nha Tran. EFFECT OF TOTAL SOLUBLE SOLIDS AND pH ON SOME QUALITY PARAMETERS OF FERMENTED BEVERAGE FROM BLUEBERRY (Vaccinium corymbosum L.). Vietnam Journal of Nutrition & Food, [S. l.], v. 21, n. 2E, p. 34–44, 2024. DOI: 10.56283/1859-0381/841. Disponível em: https://tapchidinhduongthucpham.org.vn/index.php/jfns/article/view/841. Acesso em: 21 jun. 2025.