During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒
酵过程中糖组分进行了动态分析，现麦芽三糖的利用效率是酵度提高的关键所在。
少尉During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒酵过程中糖组分进行了动态分析，现麦芽三糖的利用效率是酵度提高的关键所在。
声明：以上例句、词性分类均由互联网资源自动生成，部分未经过人工审核，其表达
不代表本软件的观点；若
现问题，欢迎向我们指正。
