I agree that the addition of actual lactic acid to a finished beer can give a lackluster tartness that just isn't the same as actual Lactobacillus will do to the beer. But... perhaps that is what you like?! You won't know if you don't try it I suppose. Why not take a pint of your favorite pilsner or helles, and add a couple drops of acid to it and see how you like the taste?! Maybe it works for you.
FWIW, I find 95% of commercial gose beers to be WAY oversalted. Go easy on the salt, unless you like drinking seawater. Apparently tens of thousands of people do enjoy them, so, what do I know.
I have been enjoying Avery's El Gose of late which seems to be the sweet spot for me on salinity. They add lime to it as well which I enjoy.