现对啤酒色度的形成机理，影响啤酒色泽形成的因素及改进啤酒色泽的工艺措施作一论述。
This article reviews the formative mechanism and influential factors of beer colority, as well as the improvement of technological measures.
考察了不同反应条件对产物的总氯含量、环氧值、色度、分子量及分子量分布的影响。
The effect of reaction conditions on total chloride content, epoxy equivalent weight, color, molecular weight and its distribution of products was investigated.
结论：茶汤替代饮水对肉仔鸡的生活机能、肉品色度指标及肉脂的抗氧化稳定性均有显著的改善效果。
It is regarded that tea infusion instead of drinking water could improve significantly living function, meat color index, meat and fat antioxidative stability of broiler.
应用推荐