2024. Consecutive Purple Sweet Potato Vinegar Fermentation Using Mixed Starter of Aspergillus spp, Saccharomyces Cerevisiae, and Dried Starter of Acetobacter pasteurianus. ASEAN Journal of Science and Engineering. 4, 1 (Mar. 2024), 49–60. DOI:https://doi.org/10.17509/ajse.v4i1.60559.