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Consecutive Purple Sweet Potato Vinegar Fermentation Using Mixed Starter of Aspergillus spp, Saccharomyces Cerevisiae, and Dried Starter of Acetobacter pasteurianus. ASEAN J. Sci. Eng. [Internet]. 2024 Mar. 1 [cited 2026 Oct. 16];4(1):49-60. Available from: https://ajse.upi.edu/index.php/ajse/article/view/17