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.
酵母和核黄素在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.
酵母和核黄素在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。
声明：以上
、词性
由互联网资源自动生成，部未经过人工审核，其表达内容亦不代表本软件的观点；若发现问题，欢迎向我们指正。
