• draft beer - 引用次数：10

  Through discussing the relation between protease A and the stability of beer foam, we have certified that the rudimental living protease A in draft beer is the key factor affecting the stability of beer foam.

  并研究了蛋白酶A与纯生啤酒泡沫稳定性的关系,系统的证明残留在成品纯生啤酒中的活性蛋白酶A是影响其泡沫稳定性的关键因素。

  参考来源 - 提高纯生啤酒泡沫稳定性的研究
  unpasteurized beer - 引用次数：7

  The main factors including foam-positive proteins and yeast proteinase A that influence foam stability of unpasteurized beer and the mechanism of these proteins affecting the foam are introduced,then the strategy for foam improvement are indicated in this paper.

  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。

  参考来源 - 纯生啤酒泡沫稳定性的影响因素及改善策略
• draft beer - 引用次数：2

  The crude PrAI had a good inhibition to PrA in draft beer, the best action time was 2 hour, the inhibition was stable if PrAI was heated.

  PrA抑制剂在纯生啤酒环境中对PrA有较好的抑制效果,最佳作用时间约为2小时以上,热处理后抑制效果稳定。

  参考来源 - 马铃薯蛋白酶A抑制剂的研究

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