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法对低糖啤酒发酵过程中糖组分进行了动态分析，发
三糖
利用效
是发酵度提高
所在。
三糖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法对低糖啤酒发酵过程中糖组分进行了动态分析，发三糖利用效是发酵度提高所在。
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