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纯生啤酒泡沫稳定性的影响因素及改善策略 |
王肇悦,何秀萍,刘楠,张博润 |
中国科学院微生物研究所,北京,100080 |
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The Affection Factors of Foam Stability of Unpasteurized Beer and Strategy for Foam Improvement |
Wang Zhaoyue,He Xiuping,Liu Nan,Zhang Borun |
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摘要 简要介绍了纯生啤酒泡沫稳定性的主要影响因素--泡沫阳性蛋白和酵母蛋白酶A对啤酒泡沫的影响及影响机理,并简要介绍了改善纯生啤酒泡沫的主要策略.
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出版日期: 2006-03-25
发布日期: 2017-12-01
期的出版日期: 2006-03-25
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