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法对低糖啤酒发酵过程中糖组了动态
析,发现麦芽三糖的利用效
是发酵度提高的关键所在。
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法对低糖啤酒发酵过程中糖组了动态
析,发现麦芽三糖的利用效
是发酵度提高的关键所在。
声明:以上、词性
类均由互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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法对低糖啤酒发酵程中糖组分进行了动态分析,发现麦芽三糖的利用效
是发酵度提高的关键所在。
声明:以上句、词性分类均由互联网资源自动生成,部分未
工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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法对低糖啤酒发酵过程中糖组分进行了动态分析,发现麦芽三糖的利用效是发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;若发现问题,欢迎向我们指正。
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HPLC法对低糖啤酒
过程中糖组分进行了动态分析,
现麦芽三糖
效
是
提高
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,其表达内容亦不代表本软件观点;若
现问题,欢迎向我们指正。
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法对低啤酒发酵过程中
进行了动态
析,发现麦芽三
的利用效
是发酵度提高的关键所在。
声明:以上例句、词类均由互联网资源自动生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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
,
麦芽三糖的利用效
是
酵度提高的关
所
。
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,其表达内容亦不代表本软件的观点;若问题,欢迎向我们指正。
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法对低糖啤酒发酵程中糖组分进行了动态分析,发现麦芽三糖的利用效
是发酵度提高的关键所在。
声明:以上句、词性分类均由互联网资源自动生成,部分未
工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。
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,
芽三糖的利用效
是
酵度提高的
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,其表达内容亦不代表本软件的观点;若问题,欢迎向我们指正。
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法对低糖啤酒发酵过程中糖组进行了
析,发现麦芽三糖的利用效
是发酵度提高的关键所在。
:
上例句、词性
类均由互联网资源自
生成,部
未经过人工审核,其表达内容亦不代表本软件的观点;若发现问题,欢迎向我们指正。