"A Test of Glycolic Acid in Food"

There are many traces of glycolic acid in food. Looking at all foods in the world, either implicitly or explicitly, contains this acid.

Fruits and vegetables, there is no shortage of glycolic acid. Such as the genus of citrus, it contains this acid slightly between the skin and the flesh. Although the amount is not huge, it is also related to the composition of the food. The entrance of the food, its taste may be involved with the nature of glycolic acid, and it affects the flavor of the food subtly.

There are also various fermented foods. During the fermentation process, under the action of microorganisms, glycolic acid is also produced. This acid has its effect on the texture and flavor of the food. It makes the taste of food richer and has an added charm.

As for whole grains, during the growth and processing period, glycolic acid may also be formed. Its nutritional composition in food is also meaningful. The characteristics of either assisting digestion or adjusting food should not be underestimated.

Although glycolic acid is often hidden in food, it is related to the quality, nutrition and flavor of food, and is actually an important factor in food. The world should study it carefully to understand the delicacy of food.