Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
核黄素在MBT的形成过程中起到了关键作用，还原酒花
味物质能从根本上解决啤酒的日光嗅味。
Yeast strain and flavins had important effects on the formation of MBT, which could prevent beer from lightstruck by using chemical modified iso α acids.
核黄素在MBT的形成过程中起到了关键作用，还原酒花味物质能从根本上解决啤酒的日光嗅味。
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