Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
酵黄素在MBT的形成过程中起到了关键作用,还原酒花味物质能从根本解决啤酒的日光嗅味。
Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
酵黄素在MBT的形成过程中起到了关键作用,还原酒花味物质能从根本解决啤酒的日光嗅味。
声明:以、词性分类均由互联网资源自动生成,部分未经过人工审,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。