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The acidifier from unripe apples – source of natural acidity

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dc.contributor.author CRUCIRESCU, Diana
dc.date.accessioned 2022-03-24T11:10:35Z
dc.date.available 2022-03-24T11:10:35Z
dc.date.issued 2022
dc.identifier.citation CRUCIRESCU, Diana. The acidifier from unripe apples – source of natural acidity. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 171-173. ISBN 978-9975-159-07-4. en_US
dc.identifier.isbn 978-9975-159-07-4
dc.identifier.uri http://repository.utm.md/handle/5014/19864
dc.description Only Abstract en_US
dc.description.abstract In this paper, the titratable acidity and the content of predominant acids in apple acidifiers were studied. According to the literature, the dominant acids in apples are malic and citric. The titratable acidity decreases on average from 29,5 g/dm 3 to 12,0 g/dm 3. The content of organic acids during fruit development decreases, as a large part of the acids are used in the process of respiration and are converted into carbohydrates. en_US
dc.language.iso en en_US
dc.publisher Institute of Chemistry, Chisinau, AŞM en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject acidifiers en_US
dc.subject apple acidifiers en_US
dc.title The acidifier from unripe apples – source of natural acidity en_US
dc.type Article en_US


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