二甲基硫及其前驱物在麦汁制备过程中的变化
被引量：1
摘要
前言
二甲基硫(DMS)在啤酒中的阈值为30～50μg/L,会给啤酒带来一种令人不愉快的类似煮熟蔬菜的味道,被认为是对啤酒风味影响较大的硫化物之一.
出处
《啤酒科技》
2005年第9期6-7,16,共3页
Beer Science and Technology
二级参考文献8
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