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Lemon

lemon from pharmawiki.ch zitrone

Lemon juice, rind, and zest are used in a wide variety of food and drink.

When used in marinades for fish, its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hysdrolyzes tough collagen fibres, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

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