During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒
过程中糖组分进行了动态分析，现麦芽三糖的利用
高的关键所在。
During the fermentation of low carbohydrate beer,carbohydrates in wortwas analysed by HPLC. lt was found that the utilization of maltotriose was the key to im-prove the attenuation degree.
运用HPLC法对低糖啤酒过程中糖组分进行了动态分析，现麦芽三糖的利用高的关键所在。
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