L-Malic Acid, MAXI kit Juice + Fruits + Vegetables cheese and meat

cheese and meat

with the word coming from the Greek root “antos” (flower) and “kyanos” (blue)

Kit volume: 50 ml

Kit volume: 200 ml

The main source is phytosanitary treatments of vineyards to prevent mildew

L-Malic Acid, MAXI kit Juice + Fruits + Vegetables cheese and meatEnzymatic method for L malic acid determination Kit volume: 750 ml Method: Two reagent differential at 340 nm Limit of linearity: 400 mg l Limit of detection: 11 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Stable working reagent for 4 months Liquid calibrator included in the kit L malic acid is responsible for the sharply acidic, green apple flavor in wine. Its fermentation yields L lactic acid