In the study, the HPLC system was used to analyse the content of various sugars in the plant-based yoghurt alternative. (IMAGE)

Technical University of Denmark

In the study, the HPLC system was used to analyse the content of various sugars in the plant-based yoghurt alternative.

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In the study, the HPLC system was used to analyse the content of various sugars in the plant-based yoghurt alternative. Photo: Lene Hundborg Koss

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Photo: Lene Hundborg Koss

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