Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
酵母和核黄素在MBT的形成过程中起到了关键作用，还原
质能从根本上解决啤的日光嗅。
Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
酵母和核黄素在MBT的形成过程中起到了关键作用，还原质能从根本上解决啤的日光嗅。
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