Research on the content of carbonic acids in black currant berries and Japanese quince puree
1998
Rucins, M. | Rozenbergs, V. (Latvian University of Agriculture, Jelgava (Latvia). Dept. of Nutrition and Household) | Kaulins, U.
The research deals with the problem of carbonic acids in fruits and berries that up to now was little investigated. The content of carbonic acids in black currant berries and Japanese quince puree has been analysed and compared. The use of carbonic acids in food production in Latvia is discussed. Considering that the superiority of one carbonic acid in a food product can negatively influence the metabolisms in food, the probable significance of the carbonic acids complex is suggested
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