Lactic Acid (L- and D-) in Juice and Processing Products by an Enzymatic Method

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ICUMSA Method GS8/4/6-13 (1994)

online version (2 years license)

Year of Publication: 1994


Lactic acid is determined photometrically by measurement of the light absorption caused by NADH formed in an enzymatic reaction.

The method is suitable to follow up bacterial or chemical decomposition of sucrose and invert sugar to yield lactic acid.

This method is applicable to molasses, beet and primarily to juices, syrups and beet pulp. Repeatability and reproducibility figures, according to ISO 5725, cannot be calculated from existing collaborative studies.

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Method Abstract


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ICUMSA Method GS8/4/6-13 (1994


online version (2 years license)