The acidifier from unripe apples – source of natural acidity

CRUCIRESCU, Diana

dc.contributor.author	CRUCIRESCU, Diana
dc.date.accessioned	2022-03-24T11:10:35Z
dc.date.available	2022-03-24T11:10:35Z
dc.date.issued	2022
dc.identifier.citation	CRUCIRESCU, Diana. The acidifier from unripe apples – source of natural acidity. In: Ecological and Environmental Chemistry-2022: proc. of the 7th intern. conf. dedic. to the 70th Anniversary of Academician, Professor Gheorghe Duca, 3-4 March. 2022, Chisinau, Republica Moldova, 2022: Abstract Book, V. 1, pp. 171-173. ISBN 978-9975-159-07-4.	en_US
dc.identifier.isbn	978-9975-159-07-4
dc.identifier.uri	http://repository.utm.md/handle/5014/19864
dc.description	Only Abstract	en_US
dc.description.abstract	In this paper, the titratable acidity and the content of predominant acids in apple acidifiers were studied. According to the literature, the dominant acids in apples are malic and citric. The titratable acidity decreases on average from 29,5 g/dm 3 to 12,0 g/dm 3. The content of organic acids during fruit development decreases, as a large part of the acids are used in the process of respiration and are converted into carbohydrates.	en_US
dc.language.iso	en	en_US
dc.publisher	Institute of Chemistry, Chisinau, AŞM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	acidifiers	en_US
dc.subject	apple acidifiers	en_US
dc.title	The acidifier from unripe apples – source of natural acidity	en_US
dc.type	Article	en_US