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Change in pH value (a), total titratable acidity (%TTA) (b), reducing sugar (c) and total sugar (d) of Lactobacillus plantarum in fermented cashew apple juice (CAJ) and fermented 11.4 °Bx concentrated cashew apple juice (CCAJ) at 0, 12, 24, 48 and 72 h of fermentation at 37 °C. Data is expressed as the average of three determinations ± SD
