摘要
通过对耐高温 β -葡聚糖酶在啤酒糖化中的应用研究 ,以达到降低麦汁中的 β -葡聚糖含量及麦汁粘度 。
It was researched that the application of thermal-β-glucanase during the mashing in the paper As the result, the β-glucan content and viscosity of the wort were decreased The component of wort was improved
出处
《酿酒》
CAS
北大核心
2002年第2期81-83,共3页
Liquor Making
