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HPLC法对酒发酵过程中组分进行动态分析,发现麦芽三的率是发酵度提高的关键所在。
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