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FOOD SCIENCE  2013, Vol. 34 Issue (11): 88-93    DOI: 10.7506/spkx1002-6630-201311020
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Antioxidant Properties of Purple Sweet Potato Vinegar and Intermediate Products at Different Fermentation Stages
ZHANG Cun-xue1,ZHU Wei-bing2,LI Zhi-xi1,*,YIN Lu-ping1,LIU Jian-shu3
1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;
2. Yangling Jingshu Sweet Potato Seed Co. Ltd., Yangling 712100, China;
3. Shaanxi Provincial Functional Foods Engineering Technology Research Center, Xi’an 710054, China
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