摘要
通过对啤酒中的风味物质及其阈值的分析,研究了防止啤酒风味老化的措施。
Through the analysis of the flavored material in the beer and the threshold of it, the measure of how to prevent the aging of the flavored material of the beer is mainly studied.
出处
《酿酒》
CAS
2008年第2期61-63,共3页
Liquor Making
关键词
啤酒
风味物质
老化
beer,the flavored material
aging
