Changes in Antioxidant Properties of Hovenia dulcis Thunb Vinegar during Fermentation Process
ZHENG Shu-yan1，XIANG Jin-le1,2，LI Zhi-xi1,*
FOOD SCIENCE . 2011, (7): 113 -116 .  DOI: 10.7506/spkx1002-6630-201107026