Lemon Concentrate
The plant compounds in lemon juice concentrate effectively inhibited the growth of salmonella, staphylococcus, and candida infections in one study. It was also effective against one particular antibiotic-resistant bacteria that causes pneumonia and blood infections.
In surveys, most cooks prefer using the superior flavour of freshly squeezed lemon juice for most recipes and applications where possible. While bottled concentrated juice has a role for convenience, most report it lacks the depth of true lemon taste and aromatics.