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
过程中组分进行了动态分析，发现麦芽三
用效
是发
高关键所在。
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法对低啤酒发过程中组分进行了动态分析，发现麦芽三用效是发高关键所在。
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