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Production of vinegar from purple sweet potato in a liquid fermentation process and investigation of its antioxidant activity

Crossref DOI link: https://doi.org/10.1007/s13205-017-0939-7

Published Online: 2017-09-13

Published Print: 2017-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Wu, Xuefeng

Yao, Hongli

Cao, Xinmin

Liu, Qing

Cao, Lili

Mu, Dongdong

Luo, Shuizhong

Zheng, Zhi

Jiang, Shaotong

Li, Xingjiang
Funding

Funding for this research was provided by:

National Natural Science Foundation of China (31601465)

Anhui Science and Technology Project (15CZZ03100)

Projects of Hefei University of Technology (JZ2017YYPY0247)
License Information

License valid from 2017-09-13