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He also discovered pectin and malic acid in apples, and isolated camphoric acid and quinic acid.
Es así de simpleWikiMatrix WikiMatrix
Taste: Ripe yellow apples, pears, mild acidity, light, fruity
Procedimiento de cooperación: primera lecturaeurlex-diff-2018-06-20 eurlex-diff-2018-06-20
the proportion of apples belonging to acidic varieties is less than or equal to 15 %;
Tengo un paquete para su hijaEuroParl2021 EuroParl2021
The acid apple tart I had yesterday disagreed with me.
Y estaba decidido a pasar el resto de mis días... testeando la naturaleza humanaLiterature Literature
Since bitter and bittersweet apples account for just under half of the apples grown, acidic and sour apples a third and sweet apples the rest, the cider producers can manipulate the apples to find the most appropriate blends.
En realidad, no había mucho que decir, excepto...- ¿ Tienes fuego?Eurlex2018q4 Eurlex2018q4
Since bitter and bittersweet apples account for just under half of the apples grown, acidic and sour apples a third and sweet apples the rest, the cider producers can manipulate the apples to find the most appropriate blends.’
No, en realidad, acabo de terminarEurlex2018q4 Eurlex2018q4
They were only wild apples, but even their acidity did not prevent them from being agreeable.
Spawn está a camino, ¿ Estás preparado?Literature Literature
Note: Green apples have more malic acid.
¿ Qué te pasa?Literature Literature
at most 15 % of acidic variety apples;
Recibido, ApolloEuroParl2021 EuroParl2021
Since, like sweet apples, bitter and bittersweet apples account for more than a third of the apples grown, and acidic and sour apples account for the rest, the cider producers can manipulate the fruits to find the most appropriate blends.’
¿ Cómo que lesbiana?Pensé que te la habías echadoEurlex2019 Eurlex2019
Since, like sweet apples, bitter and bittersweet apples account for more than a third of the apples grown, and acidic and sour apples account for the rest, the cider producers can manipulate the fruits to find the most appropriate blends.
Sombreros, globos, fundasEurlex2019 Eurlex2019
A solid state fermentation process is described for the production of citric acid from apple pomace byAspergillus niger NRRL 567.
Yo no disparéspringer springer
This was done by condensing urea (an animal waste product) with diethyl malonate (an ester derived from the acid of apples).
Vamos a cantarle a tus hijosWikiMatrix WikiMatrix
Also, the fact that the nights are so cool at these altitudes means that the apples’ malic acidity level degrades more slowly, this produces a sugar/acidity balance ideally suited to conservation and the remarkable organoleptic qualities linked to the geographical area (taste, crunchiness).
Ese es un riesgo que asumiremos, con una agenda tan ambiciosaEurLex-2 EurLex-2
Also, the fact that the nights are so cool at these altitudes means that the apples’ malic acidity level degrades more slowly, this produces a sugar/acidity balance ideally suited to conservation and the remarkable organoleptic qualities linked to the geographical area (taste, crunchiness
TOVIAZ también está disponible en botellas de HDPE conteniendo # o # comprimidosoj4 oj4
Taste: sweet-acidic taste of apples
He visto muchos, y a la mayoría en fotos en una paredEuroParl2021 EuroParl2021
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