ЗАГАЛЬНЕ ТА ОСОБЛИВОСТІ БІОТЕХНОЛОГІЙ ХАРЧОВИХ КИСЛОТ
Ключові слова:
food acids, function, production, marketАнотація
This article provides a brief overview of the most common food acids, including acetic, citric, malic, lactic and fumaric acids, including information on their use in the food industry. It also provides information on modern methods of production and the world's largest producers, as well as a brief description of their role in the human body.
Посилання
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