During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低
啤酒发酵过程中组分进行了动态分析，发现麦
的利用效
是发酵度提高的关键所在。
词条纠错
X
n. 麦
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catalpol, catalponone, catalposide, catalufa, catalure, catalysagen, catalysant, catalysate, catalyse, catalysis,
相似单词
maltose, maltoside, maltosuria, maltotetraose, maltotricse, maltotriose, maltreat, maltreatment, maltster, maltum,
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