natural source of tartaric acid
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Tartaric acid has a stronger, sharper taste than citric acid. Although it is renowned for its natural occurrence in grapes, it also occurs in apples, cherries, papaya, peach, pear, pineapple, strawberries, mangos, and citrusfruits.
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Tartaric acid has a stronger, sharper taste than citric acid. Although it is renowned for its natural occurrence in grapes, it also occurs in apples, cherries, papaya, peach, pear, pineapple, strawberries, mangos, and citrus fruits.
Tartaric acid is the major acid present in tamarind pulp which gives the pulp acidic taste. Tamarind pulp also contains malic, succcinic, citric and quinic acid.
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