Lantic acid is a bioactive compound. References: Ho VT, Zhao J, Fleet G. The effect of lactic acid bacteria on cocoa bean fermentation. Int J Food Microbiol. 2015 Jul 16;205:54-67. doi: 10.1016/j.ijfoodmicro.2015.03.031. Epub 2015 Apr 3. PubMed PMID: 25889523.

纯度：≥98%

CAS：22626-26-2