Яблочная кислота reigns supreme in the realm of sourness, with a pH range of 1.9 to 2.2. Its E296 designation in the food additive registry attests to its dual role as a conservative and a flavor enhancer. From tart apples to savory dishes, яблочная кислота adds a tangy kick, beckoning味覚の探検家 for an acidic adventure.
Что самый кислый?
От / 4 апреля, 2024