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Patch test before full use

The sensory impact of biological acidification by Lt is positive, producing a citric freshness in the wines (Morata et al., 2020b), without dairy notes that are more typical in MLF due to the formation of carbonyl metabolites such as diacetyl or acetoin

In research applications, the pH of bacteriostatic water (averaging 5.7) is generally compatible with the stability profiles of most peptide structures, allowing for extended storage of reconstituted solutions at 28C compared to sterile water alone

Fundam Clin Pharmacol 37:10501064