L-Lactic Acid, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Kombucha cheese and meat

cheese and meat

Limit of detection: 60 mg/l (ppm)

Method: Kynetic monoreagent

Limit of detection: 2 ppb

Kit volume: 100 ml

L-Lactic Acid, Y200 / Y400 and Spica format, reagent kit for wine, kombucha and cider Kombucha cheese and meatEnzymatic method for L lactic acid determination Kit volume: 150 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