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Effect of Enzymes on the Quality of Beer/Wort Developed from Proportions of Sorghum Adjuncts
Wort Commercial Enzymes Saccharification Free Amino Nitrogen Gelatinization
2013/1/28
The effect of commercial enzymes on quality of wort developed from replacement of malted barley (100%) with sorghum as adjunct 50%, 60%, 70%, and 80% was investigated for pH, colour, filteration rate,...