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Monitoring the Progress of Lactic Acid Fermentation in Yogurt Manufacturing Using Terahertz Time-Domain–Attenuated Total-Reflection Spectroscopy

Crossref DOI link: https://doi.org/10.1007/s10762-019-00642-9

Published Online: 2019-11-22

Published Print: 2019-12

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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