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泡沫蛋白检测在啤酒生产过程中的应用研究 被引量:3

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摘要 啤酒泡沫是衡量啤酒质量的一个重要指标.泡沫蛋白是形成啤酒泡沫的中高分子蛋白.利用考马斯亮蓝法检测原料及生产过程各环节的泡沫蛋白含量,制定相应的控制指标,通过工艺调整或配方优化保证啤酒中泡沫蛋白含量,从而保证啤酒泡沫稳定性.
作者 熊丹
出处 《中外酒业》 2018年第5期18-22,共5页 Global Alcinfo
基金 广州市南沙区科技计划项目《原料麦芽对酿造性能和啤酒质量的影响研究》,项目编号2016KF003
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