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Production of Low-Alcohol Fruit Beverages Through Fermentation of Pomegranate and Orange Juices with Kefir Grains

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Academic year: 2020

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Figure

table 1: Sugar consumption and
Fig. 1: Survival of kefir grains lactic acid
Figure 2, showing that LAB survived better in the
table 3: residual sugar, lactic acid formation, and final ph, in the fermented pomegranate, orange, and mixed juices, during storage for 4 weeks at 4oC

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