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a) Qualifica il sapore elementare prodotto da soluzioni acquose diluite della maggioranza degli acidi (per esempio, acidi citrico, lattico e tartarico).
b) Qualifica la proprietà dei corpi puri o delle mescolanze che, all’assaggio, producono tale sapore.
Il sostantivo corrispondente è acidità.
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MADRID, SPAGNA / 25.09.2023
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