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لاذع

12.04.2019

يصف كمثير للشم والتذوق مع هيمنة للأحماض الواردة بشكل عام من مصدر تخميري، وكذلك المنتجات الغذائية المولدة لهذا الأحساس.

ترتبط بعض العوامل التي تسهم في هذا الإحساس بعملية تخمر، مثلاً الخليك أو اللاكتيك، منتج غذائي.

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