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AACC Approved Methods of Analysis, 11th Edition - AACC Method 04-22.01. Citric and Isocitric Acids

AACC Approved Methods of Analysis, 11th Edition

Acids

AACC Method 04-22.01
Citric and Isocitric Acids

VIEW METHOD

Objective
Citric and isocitric acids, together with malic and tartaric acids, are responsible for the tartness of fruits and affect flavor and quality of food products containing fruit and fruit products. This method measures the amount of citric and isocitric acids in fruit and fruit products.