On citrus juice acidity

So I thought it might be nice to have a quick at-a-glance reference of the citrus items I tend use when making cooking decisions; I will update as I come across more information over time –

Citrus PH # Reference
kumquat 3.95 https://science-investigation.weebly.com/the-research.html
tangerine 3.9 https://science-investigation.weebly.com/the-research.html
orange 3.41 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf
grapefruit 3 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf
sudachi 2.6-2.9 https://waimports.com/product/sudachi-juice-marugoto-shibori-750ml/
kabosu 2.6-2.9 https://waimports.com/product/kabosu-juice-marugoto-shibori-750ml/
lime 2.81 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf
yuzu 2.79 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf
meyer lemon 2.65 https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.1965.tb00266.x
lemon 2.43 https://pdfs.semanticscholar.org/f793/ea0f76da5afa39cd2935e96176ece0b34434.pdf
key lime 2.4 https://www.greenwoodassociates.com/products/pdfs/LIC0K4001%20Specifications%20Report.pdf




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