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
酵过程中组分进行了动态分析，现麦芽三
用效率是酵度提高
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法对低啤酒酵过程中组分进行了动态分析，现麦芽三用效率是酵度提高所在。
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