摘要
研究表明,泡沫蛋白是啤酒泡沫的关键成分.本文阐述了泡沫蛋白的变化规律,同时分析了泡沫蛋白和泡沫稳定性之间的关系,说明了泡沫蛋白对啤酒泡沫质量的关键影响和实际生产过程中的指导意义.
出处
《啤酒科技》
2004年第11期17-19,22,共4页
Beer Science and Technology
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1贾娟,王德良,傅力,王建.啤酒泡沫活性蛋白质中Z4蛋白质的提取及鉴定[J].食品与发酵工业,2007,33(2):133-136. 被引量：4
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2刘春凤,张吉磊,郑飞云,李永仙,李崎.啤酒酿造过程中泡沫蛋白质的变化研究[J].食品工业科技,2013,34(6):211-217. 被引量：1
二级引证文献5
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1贾娟,王建,王德良.啤酒泡沫活性蛋白质中Z4蛋白质的单克隆抗体制备(一)[J].酿酒,2008,35(4):63-65.
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