What reduces the flavor of lemon juice when cooking with it?

The flavor of lemon juice can be reduced during cooking due to several factors, including heat, which can diminish its acidity and fresh citrus notes. Additionally, prolonged exposure to high temperatures can lead to the evaporation of volatile compounds responsible for its bright flavor. Mixing lemon juice with other ingredients, especially those that are sweet or fatty, can also mute its tartness and overall flavor intensity.