摘要
ESR作为啤酒抗氧化性能的评价工具。它可以监控啤酒酿造过程自由基的变化,预测成品酒的风味保鲜期,对啤酒风味稳定性进行全面评价。
ESR (Electron Spin Resonance), a tool to evaluate the antioxidan tability of beer. itcan t)e used toevaluate the whole process of brewing by monitoring the change of flee radical through-out beer brewing process and forecastingthc shelf life of packaged beer.
出处
《啤酒科技》
2012年第12期17-19,24,共4页
Beer Science and Technology