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pro vyhledávání: '"Rigoberto RÍOS E. Ph.D."'
Autor:
Joan E. QUINTERO M. Ing., Alejandro ACOSTA C. M.Sc., Carlos MEJÍA G. M.Sc., Rigoberto RÍOS E. Ph.D., Ana M. TORRES L. M.Sc.
Publikováno v:
Vitae, Vol 19, Iss 3 (2013)
Background: Lactic acid (LA) is a carboxylic acid widely used as preservative, acidulant, and/or flavouring in food industry; it is also used as a raw material for the production of lactate ester, propylene glycol, 2,3-pentanedione, propanoic acid, a
Externí odkaz:
https://doaj.org/article/d1756dcba0f3416fb3e3231f5bcc7a9c
