Recent Progress in the Study of Taste Characteristics and the Nutrition and Health Properties of Organic Acids in Foods

Organic acids could improve the food flavor, maintain the nutritional value, and extend the shelf life of food. This review summarizes the detection methods and concentrations of organic acids in different foods, as well as their taste characteristics and nutritional properties. The composition of o...

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Detalles Bibliográficos
Autores principales: Shi, Yige, Pu, Dandan, Zhou, Xuewei, Zhang, Yuyu
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654595/
https://www.ncbi.nlm.nih.gov/pubmed/36360025
http://dx.doi.org/10.3390/foods11213408

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9654595/
https://www.ncbi.nlm.nih.gov/pubmed/36360025
http://dx.doi.org/10.3390/foods11213408

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