subacid


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subacid

(sŭb-as′id) [ sub- + acid]
An imprecise term for moderately acid.
Medical Dictionary, © 2009 Farlex and Partners
References in periodicals archive ?
FLAVOR CHARACTERISTICS: The flavor is subacid or sweet and flavorful.
FLAVOR CHARACTERISTICS: The flavor is subacid to quite acid, somewhat like a gooseberry with a hint of strawberry.
FLAVOR CHARACTERISTICS: The flavor is acid to subacid. There is a fresh, slightly acidic taste.
The flavor is subacid (moderately acid) and distinctive.
FLAVOR CHARACTERISTICS: Has a sweet, fresh, peach-like tropical flavor; ranges from very sweet to subacid to tart; some have a hint of turpentine flavor.
Flesh is crisp, tender, mildly subacid. Good for cooking, fresh eating, cider.
Yellow flesh is crisp and juicy, a mix of sweet and subacid flavor.
Flesh tender, rich, mild, subacid." Ripens early August to September.
Yellow flesh is sprightly, subacid. Good through the winter for cooking or eating out of hand.