L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha Method: Two-reagent differential at 420

Method: Two-reagent differential at 420 nm

creating a particular tactile sensation

Phenol components significantly enhance the antioxidant properties

the presence of traces of this protein should be labeled due to the risk posed to the health of allergic individuals

520 and 620 nm

L-Lactic Acid, reagent kit for wine, kombucha, beer and juice Kombucha Method: Two-reagent differential at 420Enzymatic method for L lactic acid determination Kit volume: 100 ml Method: Two reagent differential at 340 nm Limit of linearity: 3000 mg l Limit of detection: 0. 02 mg l (ppm) Advantages Stable liquid reagent until the expiration date Ready to use dedicated reagent Liquid calibrator included in the kit L lactic acid is the product of the metabolism of malic acid during the malolactic fermentation. L lactic acid is perceived as less acidic and softer