FIGURE 1.
pH change during fermentation (0.5% KOF, kefir with 0.5% OF; 1% KOF, kefir with 1% OF; 0.5% KOF + HPH, kefir with 0.5% OF and application of HPH; 1% KOF + HPH, kefir with 1% OF and application of HPH).
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