• 纯生啤酒 - 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

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