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Changes in the concentration (g/L) of organic acids (lactic, acetic, citric, malic, tartaric, and succinic) during the spontaneous fermentation of Kalamata natural black olives in brines acidified with 0.5% (v/v) vinegar (□), 0.1% (v/v) lactic acid (△), and without brine acidification (○). Data points are mean values of duplicate fermentations ± standard deviation.
