Focal Interest
Focal Interest

Lactic acid

  1. KCl replacement altered yeast communities and increased olive antioxidants
    Partial NaCl replacement with KCl in fermented Nabali Baladi olives enhances yeast diversity, phenolic content, and antioxidant activity while reducing sodium content.
  2. Method distinguishes chiral α-hydroxy acids in complex samples
    MALDI-TIMS-MS platform with chiral derivatization for enantiomeric discrimination of α-hydroxy acids in tumor tissues and food samples with sensitivity to 5.8% enantiomeric ratios.