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
啤酒
酵过程中组
进行了动态析，现麦芽三的利用效率是酵度提高的关键所在。
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法啤酒酵过程中组进行了动态析，现麦芽三的利用效率是酵度提高的关键所在。
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