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, [S. l.], v. 4, n. 1, p. 49–60, 2024. DOI: 10.17509/ajse.v4i1.60559. Disponível em: https://ajse.upi.edu/index.php/ajse/article/view/17. Acesso em: 16 oct. 2026.