摘要
本文通过对泡沫的形成、消失及其组成的全面剖析,系统地阐述了如何通过原料选择和工艺措施来提高、改善啤酒的泡沫.同时还对泡沫的不同检测方法进行了简介和比较.
出处
《啤酒科技》
2002年第4期8-11,17,共5页
Beer Science and Technology
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1杨红,胡庆国,高飞,徐佩琳.啤酒中浑浊活性蛋白与泡沫蛋白及其相关性研究[J].安徽农业科学,2014,42(13):4041-4042. 被引量：1
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2蒋晓宇,贺婷,陈媛媛,冯年捷,吴茜.多酚对啤酒非生物稳定性及有害物质的影响[J].食品工业,2019,40(2):233-237. 被引量：2
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