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

Foods · 2022 · PMC9654595 · PMID 36360025

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an increasing trendno p-value reported

However, the contents of lactic acid (694–7938 mg/kg) and acetic acid (192–665 mg/kg) showed an increasing trend, and the contents of these acids in lactic acid bacterial fermentation were significantly higher than those in the other two fermentation methods.

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