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Analysis of organic acids in fermentation broths of three Lactobacillus plantarum strains by HPLC. (a) Analysis of tartaric acid in three fermentation broths; (b) analysis of lactic acid in three fermentation broths; (c) analysis of acetic acid in three fermentation broths; (d) analysis of citric acid in three fermentation broths; (e) analysis of malic acid in three fermentation broths. Data are the mean ± SD of at least three independent experiments
