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
FOOD SCIENCE . 2013, (11): 88 -93 .  DOI: 10.7506/spkx1002-6630-201311020