1
Sugars, organic acids and free amino acids in the sourdough were measured.
2
We also examined the concentration of faecal organic acids produced by intestinal microflora.
3
This indicator is particularly valuable in the determination of weak acids, especially organic acids.
4
The action of various salts and organic acids in 5 per cent, solution was tried.
5
Increases in particular organic acids and the ubiquitous metal cation chelator nicotianamine were also observed.
6
Starters add general complexity and a distinctive sour note from acetic and other organic acids.
7
Flavor additives such as malic, tartaric, and other organic acids are aggressive about eroding teeth.
8
Such performances were perfectly adapted to high-throughput routine determinations of organic acids in research or industry.
9
Increased metabolites were mainly carbohydrates, amino acids and organic acids, while free fatty acids were decreased.
10
Fruits are composed largely of water, with starches, a vegetable jelly, pectin, cellulose and organic acids.
11
The organic acids, on the other hand, belong generally to the group of "weak acids."
12
The bath should not contain organic acids.
13
Change in the solubility of the gluten proteins, due to the action of the organic acids and fermentation.
14
The potash and other salts of the organic acids in fruits tend to keep the blood properly alkaline.
15
Sd treatment also caused a significant accumulation of fatty acids (FA), organic acids and amino acids.
16
Tethered cheA mutant cells showed normal responses to changes in organic acids, but increased, inverted responses to sugars.
