摘要
啤酒的澄清度、色度、风味、稳定性、持泡性是衡量其品质的重要因素,介绍了几种改良啤酒品质的酶制剂。
Clarification, chroma, flavor stability and toleranting bubble of beer are important factor of measuring beer quality. Several enzyme preparations in beer quality is introduced in this article. These enzyme preparation have been used in beer industry to improve beer quality.
出处
《食品研究与开发》
CAS
北大核心
2006年第11期202-204,共3页
Food Research and Development
关键词
酶制剂
啤酒
品质
enzyme preparation
beer
quality
