Fig. 5.
Concentrations of maltose (▩), sucrose (
), glucose (▨), and fructose (▤) in mM for fermentations A (23°C and 24-h backslopping), B (30°C and 24-h backslopping), C (37°C and 24-h backslopping), and D (30°C and 48-h backslopping).
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