| 制麦过程中的酶变化 |
| |
| 引用本文： | 黄祥斌.制麦过程中的酶变化[J].大麦与谷类科学,2003(3):43-45. |
| |
| 作者姓名： | 黄祥斌 |
| |
| 作者单位： | 广州麦芽有限公司,广州,510730 |
| |
| 摘 要： | 介绍了制麦过程中酶的变化情况及其作用。酶的变化特点是除大麦品性外 ,拟定制麦工艺不可忽视的重要因素。
|
| 关 键 词： | 制麦 酶 胚乳 溶解 |
| 修稿时间： | 2003年3月28日 |
Enzymatic Change in Malting |
| |
| Huang Xiangbin.Enzymatic Change in Malting[J].Barley and Cereal Sciences,2003(3):43-45. |
| |
| Authors: | Huang Xiangbin |
| |
| Abstract: | The enzymatic changes were introduced during the malting process in the paper together with its functions. and its characteristic was another important factor for the malting process cxept for barley's quality and trait. |
| |
| Keywords: | Malting Enzyme Endosperm Modification |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
