The Physical and Chemical Properties of Virgin Coconut Oil (VCO) Product Obtained Through Fermentation and Enzymatic. Food Science and Technology Journal (Foodscitech), [S. l.], v. 2, n. 1, p. 1–6, 2019. DOI: 10.25139/fst.v2i1.1590. Disponível em: https://ejournal.unitomo.ac.id/index.php/foodscitech/article/view/1590. Acesso em: 19 jun. 2026.